Root Veggie Fritters
Since one of the most popularized Jewish holidays is right around the corner, we thought we’d share a different take on the traditional potato latke. Try out this nutrient-dense, colorful, and (most importantly) delicious root veggie latke/fritter recipe!
- 3 cups peeled and grated raw root vegetables or tubers, sweet potatoes, beets, carrots, parsnips, turnips, radishes, rutabaga, or celery root
- 1/4 onion, very thinly sliced or shredded in a food processor
- 2 large eggs
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground pepper
- Olive oil or vegetable oil, for frying
- Sour cream, for serving (optional)
- Applesauce, for serving (optional)
- Preheat the oven to 200°F.
- Place the grated vegetables and onion in a large bowl. Press the grated vegetables with paper towels to remove any excess moisture. Add the eggs, cornstarch, baking powder, salt, and pepper and stir well.
- Place a large skillet over medium-low to medium heat and add enough oil to fill the skillet to a depth of 1/4 to 1/2 inch. When the oil is hot, use a soupspoon to scoop up about 2 tablespoonfuls latke mixture, then use another soupspoon to press down on the mixture to make an oval patty. Gently slide the patty into the oil. Continue making patties with the spoons and cooking them without crowding them, until the latkes are browned, crisp, and cooked through, about 5 minutes per side. Make sure the oil isn’t too hot or the latkes will burn. Place on paper towels or a brown paper bag to drain.
- If desired, place the finished latkes on a baking sheet and keep warm in the oven while you make the rest of the latkes. Season with salt and serve with the sour cream and applesauce, if desired. You’ll probably have about 20 small latkes.