Crispy Root Vegetable Latkes
Delight your taste buds with these Crispy Root Vegetable Latkes, a delicious twist on the classic recipe. This dish combines the earthy flavors of baking potatoes, parsnips, and sweet potatoes, creating a vibrant and nutritious option perfect for brunch or as a savory snack. These latkes are crispy on the outside and tender on the inside, making them irresistibly satisfying. Serve them with your favorite dipping sauce or a dollop of sour cream for an extra layer of flavor. Perfect for sharing at gatherings or enjoying as a comforting meal at home!
5
Servings
240
Calories
9
Ingredients
Ingredients
Shredded peeled baking potatoes
2 1/2 cups (about 1 large potato, peeled and shredded)
Shredded parsnips
1 1/4 cups (peeled and shredded)
Shredded peeled sweet potatoes
1 1/4 cups (peeled and shredded)
Salt
1 teaspoon (to taste)
Chopped onions
1 1/4 cups (finely chopped)
All-purpose flour
1/4 cup (for binding)
Black pepper
1/2 teaspoon (freshly ground)
Egg whites
2 large (lightly beaten)
Vegetable oil
2 tablespoons (for frying)
Instructions
1
1. Start by shredding the baking potatoes, parsnips, and sweet potatoes. Place the shredded mixture in a colander lined with paper towels. Sprinkle with salt and let it sit for 20 minutes to drain excess moisture.
2
2. After 20 minutes, use your hands to squeeze the mixture, removing as much liquid as possible. Transfer it to a large mixing bowl.
3
3. Add the chopped onions, all-purpose flour, and black pepper to the potato mixture. Mix thoroughly until all the ingredients are well combined. Gently fold in the beaten egg whites to bind the mixture.
4
4. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Using a measuring cup, spoon 1/3 cup of the batter into the skillet, flattening it slightly with the back of the cup.
5
5. Cook the latke for about 4 minutes on one side, or until golden brown. Carefully flip and cook for another 4 minutes on the other side. Remove from the skillet and drain on paper towels to absorb excess oil.
6
6. Repeat the cooking process with the remaining batter, adding more oil as needed. Serve warm with your favorite dipping sauce or topping.
Nutrition Information
9.6g
Fat
36g
Carbs
4.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Root Vegetable Latkes?
They are a delicious twist on the classic latke recipe that combines baking potatoes, parsnips, and sweet potatoes for a vibrant and nutritious dish.
What root vegetables are featured in this recipe?
This recipe features shredded baking potatoes, parsnips, and sweet potatoes.
How many servings does this recipe yield?
This recipe yields approximately 5 servings.
What is the calorie count per serving?
Each serving contains 240 calories.
How much fat is in one serving of these latkes?
Each serving contains 9.6g of fat.
What is the carbohydrate content per serving?
Each serving provides 36g of carbohydrates.
How much protein is in each serving?
Each serving contains 4.8g of protein.
Why is salt added to the shredded vegetable mixture?
Salt is added to help drain excess moisture from the shredded vegetables.
How long should the vegetables drain after salting?
The vegetables should sit in a colander for 20 minutes to drain.
How do you prepare the vegetables after they have drained for 20 minutes?
You should use your hands to squeeze the mixture, removing as much liquid as possible before transferring it to a mixing bowl.
What type of potato is recommended for this recipe?
The recipe calls for peeled and shredded baking potatoes.
How many egg whites are needed?
The recipe requires 2 large egg whites, lightly beaten.
What acts as the binder for the latkes?
All-purpose flour and lightly beaten egg whites act as the binding agents for the vegetable mixture.
What type of onion is used in the recipe?
The recipe uses 1 1/4 cups of finely chopped onions.
How much oil is used for frying?
The recipe uses 2 tablespoons of vegetable oil, adding more as needed during the process.
At what heat should the latkes be cooked?
The latkes should be cooked in a nonstick skillet over medium-high heat.
How much batter should be used for each latke?
You should use 1/3 cup of the batter for each latke.
How long should each side of the latke cook?
Cook each side for about 4 minutes, or until golden brown.
What is the texture of these latkes?
These latkes are designed to be crispy on the outside and tender on the inside.
What is the first step in the instructions?
The first step is shredding the baking potatoes, parsnips, and sweet potatoes, then salting them in a lined colander.
How should the egg whites be incorporated into the mixture?
The beaten egg whites should be gently folded into the mixture after the flour and spices are added.
What kind of pepper is recommended?
The recipe recommends 1/2 teaspoon of freshly ground black pepper.
Is this recipe suitable for vegetarians?
Yes, based on the ingredients and tags, this recipe is vegetarian.
Can these latkes be served for brunch?
Yes, they are described as a perfect option for brunch or as a savory snack.
What are common serving suggestions for these latkes?
They are great served with a dollop of sour cream or your favorite dipping sauce.
Should the latkes be drained after frying?
Yes, they should be drained on paper towels to absorb any excess oil.
How many parsnips are required for the recipe?
You need 1 1/4 cups of shredded parsnips.
How much flour is included in the batter?
The recipe calls for 1/4 cup of all-purpose flour.
Is there a gluten-free option for this recipe?
The tags indicate there is a gluten-free option, which typically involves substituting the all-purpose flour.
What tool is used to flatten the latkes in the skillet?
The back of the measuring cup used to portion the batter is used to flatten them slightly.