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  • Writer's pictureSara Calderon

Root Vegetable Latkes

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


  1. 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.

  2. 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.

  3. Cook latkes, until golden brown and cooked through, 2-3 minutes per side. 

  4. Transfer latkes to a paper towel-lined plate to drain.

  5. Serve warm with the sour cream or applesauce, if desired.

  6. Makes about 10-15 latkes.

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