Root Vegetable Latkes
Many of us associate latkes with Hanukkah, but latkes are awesome any time of year; especially fall and winter when root vegetables are in season. This recipe can be made with any combination of root vegetables (3 cups grated); potatoes, sweet potatoes, beets, carrots, rutabagas, parsnips, turnips, or celery root.
I use avocado oil for frying because it is unrefined like extra-virgin olive oil, but has a higher smoking point, which means it can be used at higher heat without oxidizing and creating free radicals that can harm the body. It also contains omega-9 fatty acids, vitamin E (anti-inflammatory antioxidant), and lutein (which promotes vision).
3 medium Russet potatoes, peeled and grated
½ cup carrots or parsnips, peeled and grated
½ cup grated celery root
½ cup diced onion
2 eggs, lightly beaten
¼ cup flour
½ cup finely minced parsley
1 teaspoon finely minced thyme
Salt and freshly ground black pepper, to taste
½ cup unrefined avocado oil
Place the grated vegetables and onion in a large bowl. Press the grated vegetables with paper towels to remove excess moisture. Stir in the eggs, flour, and herbs. Season with salt and pepper.
Place a large skillet over medium heat and add enough oil to fill the skillet to a depth of 1/4 inch. When the oil is hot, drop a large spoonful of latke mixture into the pan, pressing gently with the back of a spoon or spatula to flatten slightly.
Cook latkes, until golden brown and cooked through, 2-3 minutes per side.
Transfer latkes to a paper towel-lined plate to drain.
Serve warm with the sour cream or applesauce, if desired.
Makes about 10-15 latkes.