Root Vegetable Latkes

These root vegetable latkes elevate the traditional potato latke by transforming sweet potatoes, parsnips, carrots, turnips, or celery root into a spectacular holiday side dish that’s not only clever but stealthy healthy as well as gluten-free.

A root vegetable latke topped with a dollop of applesauce.

These root vegetable latkes call for any kind of root and tuber scraps you may have, such as odds and ends that remain after cutting up and trimming vegetables for a soup. (Or, of course, you can use an entire root vegetables.) Simply toss the vegetable ends in the food processor with the grating attachment to shred them.–Tara Duggan

Root Vegetable Latkes

  • Quick Glance
  • (1)
  • 45 M
  • 55 M
  • Serves 4 to 6
5/5 - 1 reviews
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Preheat the oven to 200°F (93°C).

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 soup spoon to scoop up about 2 tablespoonfuls latke mixture, then use another soup spoon 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 the latkes, without crowding them, until 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. Originally published November 25, 2013.

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Recipe Testers' Reviews

These latkes were delicious! I love that you can easily mix and match the root vegetables depending on what you have on hand. I used a combination of russet potatoes, sweet potatoes, and carrots, and it was a great flavor combination. I will definitely be making these again!

After grating the vegetables in the food processor, I further chopped them to create a smaller grated size. This helped to make a more cohesive patty (less like hash browns) for frying. If using russet potatoes, place the grated potato in a bowl of cold water to prevent them from discoloring. Prior to frying, be sure to drain and/or squeeze out all of the moisture from the vegetables. I added a good amount of kosher salt to the latkes just after frying and as they cooled.

I love it when I can immediately go to my pantry and fridge and make a recipe that I just found. Such was the case with these latkes. I went with carrots and russet potatoes, which made a tasty and slightly sweet combination.

The dish was made from start to finish in less than an hour. Once assembled, the ingredients became a bit “watery,” I guess due to the lack of flour. However, this didn't present a problem. I simply pressed each patty between the two spoons to remove any excess liquid before I dropped it into the hot oil. My yield was 24 latkes.


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  1. These sweet potato latkes are GREAT!! Yesterday I made a batch of sweet potato latkes from another recipe and they ended up in the garbage. So pleased to have success today. Two very important steps are: cube the sweet potatoes before shredding so you end up with short pieces and DO NOT let the oil get too hot. Happy Thanksgivukkah 🙂

    1. We have a new favorite Aunt, Elly! Many thanks for taking the time to let us know how swell these worked out for you. Lovely to hear it, and we so appreciate you also sharing your tricks. Happy, happy Thanksgivukkah!

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