These lovely little latkes are full of healthy root vegetables and satisfying flavor. They make a great accompaniment to breakfast lunch or dinner with their crispy texture and a dollop of sour cream or applesauce.
Sweet Potato, Parsnip, and Turnip Latkes
recipe from Kitchen Confidante
- 1 sweet potato, peeled, and thickly sliced
- 1 turnip, peeled and halved
- 2 parsnips, peeled
- 1 medium onion, peeled and halved
- 2 large eggs
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- canola or olive oil
- In the bowl of a food processor or using a box grater, shred the sweet potato, turnip, parsnips, and onion. Transfer to a cheesecloth or kitchen towel lined colander, and wring out the moisture over a bowl.Let it sit for about 10 minutes, then drain any excess liquid.
- Transfer the shredded potato mixture into the bowl and add the flour, eggs, salt, and pepper. Use your hands to mix.
- Preheat the oven to 175 degrees F and line a shallow dish or baking pan with paper towels. Heat a skillet(a heavy cast iron or non-stick pan works well) over medium high heat with about 1/4 cup of oil. Drop about two tablespoons of the sweet potato mixture into the pan and use a fork to spread into about 3-inch pancakes. Let it crisp a few minutes per side and transfer to the prepared baking dish. Sprinkle with a little salt if desired.
- Keep latkes warm in the oven until serving. But they’re best eaten right away. Makes 4-6 servings.
I like some chopped fresh chives to top mine. You can also add dill to the mixture before frying.