Rita's Colorful Root Vegetable Latkes
Experience the vibrant flavors of Rita's Colorful Root Vegetable Latkes, a delightful twist on the traditional latke recipe. Made with a medley of fresh root vegetables, each bite bursts with flavor and earthy sweetness, making these latkes not only colorful but also nutritious. Perfect for any occasion, these latkes are crispy on the outside and tender on the inside, serving as an irresistible appetizer or a unique side dish that everyone will love. Gather your friends and family for a fun cooking adventure, and enjoy sharing these delicious latkes, especially during holiday celebrations!
18
Servings
150
Calories
11
Ingredients
Ingredients
Carrot
1 cup (shredded)
Celery Root
1 cup (shredded)
Parsnip
1 cup (shredded)
Leek
1/2 cup (shredded)
Beet
1 cup (rinsed, drained, and shredded)
Idaho or Russet Potatoes
2 cups (shredded)
Large Eggs
2 (beaten)
Matzo Meal
1/2 cup (dry)
Coarse Salt
1 teaspoon (to taste)
Coarsely Grated Black Pepper
1/2 teaspoon (to taste)
Vegetable Oil
as needed (for frying)
Instructions
1
Begin by shredding the carrots, celery root, parsnip, leeks, and beets. Place them in a large mixing bowl and set aside.
2
Using a food processor fitted with the steel S blade, pulse the Idaho or Russet potatoes until finely shredded, about 30 seconds. Add the shredded potatoes to the bowl of reserved vegetables.
3
In a separate bowl, whisk the beaten eggs, matzo meal, coarse salt, and black pepper until combined. Pour this mixture over the root vegetable and potato blend, then stir gently until everything is evenly coated.
4
Heat a generous amount of vegetable oil in a heavy frying pan over medium-high heat. To test if the oil is hot enough, drop a small amount of the mixture into the pan; it should sizzle upon contact.
5
Using an ice-cream scoop, portion out the latke mixture and carefully flatten each scoop slightly in the pan with a spatula. Cook the latkes for 6-8 minutes on one side, or until they are golden brown.
6
Once golden, flip the latkes and cook for an additional 6-8 minutes on the other side, ensuring they achieve a uniform crispy texture.
7
After cooking, remove the latkes from the pan and drain them on paper towels to absorb excess oil. Serve warm and enjoy!
Nutrition Information
8
Fat
20
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Rita's Colorful Root Vegetable Latkes?
They are a vibrant twist on the traditional latke recipe, made with a medley of fresh root vegetables that provide earthy sweetness and a nutritious profile.
How many servings does this recipe yield?
This recipe makes 18 servings.
What are the main root vegetables used?
The recipe includes carrots, celery root, parsnip, leeks, and beets.
Are these latkes vegetarian?
Yes, they are categorized as a vegetarian dish.
What type of potatoes are best for this recipe?
Idaho or Russet potatoes are recommended for the best results.
How many calories are in one serving?
There are 150 calories per serving.
What is the fat content per serving?
Each serving contains 8 grams of fat.
How many carbohydrates are in each latke?
There are 20 grams of carbohydrates per serving.
How much protein is in a serving?
Each serving provides 2 grams of protein.
What is the recommended preparation for the beets?
Beets should be rinsed, drained, and shredded before being added to the mix.
How should the potatoes be shredded?
Use a food processor fitted with a steel S blade and pulse for about 30 seconds until finely shredded.
What binding agents are used in the latke mixture?
The mixture is bound using two large beaten eggs and 1/2 cup of matzo meal.
What seasonings are required?
The recipe calls for coarse salt and coarsely grated black pepper to taste.
What temperature should the oil be for frying?
The oil should be heated in a heavy frying pan over medium-high heat.
How can I tell if the vegetable oil is hot enough?
Drop a small amount of the mixture into the pan; if it sizzles upon contact, the oil is ready.
How long do the latkes need to cook on each side?
Cook them for 6-8 minutes per side until they are golden brown.
What is the best way to portion the latke mixture into the pan?
Using an ice-cream scoop helps portion the mixture evenly.
Should the latkes be flattened during cooking?
Yes, carefully flatten each scoop slightly in the pan with a spatula.
How should I remove excess oil after frying?
Drain the cooked latkes on paper towels immediately after removing them from the pan.
What is the final texture of the latkes?
They are designed to be crispy on the outside and tender on the inside.
Can these latkes be served as a side dish?
Yes, they serve as an irresistible appetizer or a unique side dish.
How many ingredients are in the recipe?
There are 11 total ingredients listed for this recipe.
Is matzo meal required?
Yes, the recipe uses 1/2 cup of dry matzo meal.
How much carrot is needed?
You will need 1 cup of shredded carrot.
How much celery root is used?
The recipe requires 1 cup of shredded celery root.
What amount of leeks should I prepare?
Use 1/2 cup of shredded leeks.
Should the latkes be served warm or cold?
They should be served warm for the best flavor and texture.
What holidays are these latkes perfect for?
They are especially great for holiday celebrations like Hanukkah.
How much parsnip is included?
The recipe calls for 1 cup of shredded parsnip.
What is the suggested frying oil?
Vegetable oil is recommended for frying as needed.