Vegetable Latkes

Latkes Recipe

4 servings | Preparation time total: 30 min

What you need:

• 1 pound assorted root vegetables: golden or red beets, carrots, parsnips, or turnips
• ½ pound, or 1 large white potato
• 1 small yellow onion
• 1 large egg
• 1/3 cup unbleached all-purpose flour
• ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper
• 4 to 6 tablespoons vegetable oil for frying
• Sour cream, and/or Applesauce

What to do:

1. Peel and coarsely shred the root vegetables, potatoes and onion in a food processor fitted with shredding disk (or grate by hand if you don’t have a food processor). You should have about 3-4 cups combined, packed. Transfer the vegetables into a mixing bowl. Add the egg, flour, salt and pepper, and mix thoroughly.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Drop mounds of the vegetable mixture (from 1 heaping to 2 tablespoons) into the skillet taking care not to overcrowd. Flatten with a fork or metal spatula to 3-4 inch rounds to ensure even cooking. Cook until the bottoms are golden brown, 4 to 5 minutes. Flip, and cook for another 4-5 minutes to brown the other side. Add more vegetable oil as needed until all the mixture has been cooked.
3. Transfer the latkes to a paper towel to drain excess oil, and then keep them warm in a shallow baking pan in a pre-heated oven (250°F).

You can make these ahead, refrigerate, and re-heat later in the oven. Serve them warm with sour cream of your choice, or a spicy applesauce.

Spiced Apple Topping

To make this delicious apple topping, heat 1 tablespoon of butter or vegetable oil in nonstick skillet over medium heat. Add 3 peeled, cored and cubed apples and brown (combine red and green apples for a festive look).

Add ½ teaspoon each ground cinnamon and ground nutmeg and 2 teaspoons granulated sugar. Add one tablespoon of bought applesauce if desired, and a pinch of salt. Reduce the heat and cook for another 4 or 5 minutes stirring gently once or twice. Serve.