Root Vegetable Latkes

Our Turnip Potato Latkes fried in lard...yummm!

Our Potato Latkes fried in lard…yummm!

There are loads of recipes for root veggie latkes, here is just one as a starter from

Rachel Levine did a great piece in Huffington Post and encourages some fun spicing options.

Mark Bittman has recipes for ones with potato & beets, but potato and carrot would work super well too, we have even just used beets and carrots without even potatoes and they were fantastic!  We especially love the latkes when we have some nice chicken or turkey fat, lard or bacon grease to fry them in for a purely farm latke.  YUM!

We have also found that the freeze wonderfully!  Just fry them up, freeze after cooking them and then pop them in the oven or back on the frying pan to warm them up. Wonderful for any meal as a side or a great brunch with a spinach egg omelet!

Beet/Carrot Latkes

1 pound assorted root vegetables, such as turnips, beets, parsnips, and carrots

1/2 pound potatoes

1 small onion

1 large egg

1/3 cup flour

Kosher salt and freshly ground black pepper

4 to 6 tablespoons oil (I prefer lard or chicken fat or ham fat!)

1/4 to 1/2 cup sour cream


Preheat the oven to 250ºF.

Peel and coarsely shred the root vegetables, potato, and onion (about 3 1/2 cups, packed, combined) in a food processor fitted with the shredding disc (or grate by hand if you don’t have a food processor).

Transfer the vegetables to a small bowl. Add the egg, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss well. If you have been generous with the roots, add another egg.

Heat 2 tablespoons of your chosen fat in a large skillet over medium heat. Use a 1/4-cup measure to drop mounds of the vegetable mixture into the skillet and to flatten. Cook until the bottoms are golden brown, about 5 minutes. Turn and brown the other sides, 4 to 5 minutes.

Transfer the latkes to a rimmed baking sheet and keep warm in the oven. Repeat, adding vegetable oil as needed, until all the vegetable mixture has been cooked. Sprinkle the latkes with salt and pepper to taste and serve them with sour cream, yogurt or just as they are!


Makes about 12 latkes, 4 servings

Hands-on time: 25 minutes

Total preparation time: 25 minutes