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root latke pic

Time Required:
30 minutes

Root Vegetable Latkes


1 medium russet potato-shredded (about 10 oz.)
1 parsnip-shredded (about 5 oz.)
1 large beet -shredded ( 5-6 oz.)
1 1/2tsp kosher salt
1/2c minced shallots
1/4c sliced scallion
1 large egg (beaten)
2T flour
1/4 tsp black pepper
1/4 tsp toasted, ground cumin
1/4 tsp. toasted, ground corriander
1/2 tsp kosher salt


  • Mix 1 1/2tsp. kosher salt with potato, beet and parsnip
  • place in cheese cloth set over colander and allow to rest for 15 minutes while you gather remaining ingredients
  • gather the edges of the cheese cloth around the handle of a wooden spoon and twist to remove as much liquid as you can. (the drier the mixture, the crispier the latke)
  • combine vegetables with remaining ingredients
  • heat 1/2 inch of oil in a cast iron skillet to 375˚
  • scoop 2T of latke mixture and carefully drop into hot oil, cooking about 4 latkes at a time being careful not to crowd the pan.
  • cook 3-4 minutes per side until the latkes appear golden and crispy on each side.
  • remove from oil and place on rack or paper towel and season immediately with additional salt.
  • Serve immediately with Greek Yogurt and, if you like, some smoked salmon or keep warm in a 200˚ oven (they’re best kept on a rack of some kind to preserve crispiness).
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