Mix and Match Root Veggie Latkes
Leftover turkey and cranberry sauce sandwiches have been consumed, every last crumb of stuffing has been licked from tupperware lids, and we can no longer justify having pie for breakfast. Alas, Thanksgiving has ended. But fear not, for this is just the first leg of the holiday marathon. Next up, Hanukkah (a.k.a. time for the cravably crisp potato pancakes called latkes.)
In our house, the warm feeling of the holidays is cemented by the unmistakable scent of potatoes, onions, and oil. After frying batches and batches of latkes, the scent lingers on for the 8 nights of Hanukkah and beyond. Every year, when I walk into my childhood home, the overwhelming smell makes my mouth water and heart sing. To me, latkes are a perfect food. Crispy, salty, with just the right amount of chew—they’re a versatile vessel for toppings both sweet and savory like smoked salmon, sour cream, or applesauce.
Traditionally, russets and onions take centerstage, but with so many root vegetables and aromatics at the peak of their season, even Bubbie would approve of shaking things up. This year, try swapping potatoes for carrots or beets—they’ll bring sweetness and a surprising burst of color to your Hanukkah table. Or go for an earthy richness by using celery root and parsnips. Dedicated to the traditional potato? You can still mix it up by replacing the onions with leeks, for a more mild and delicate flavor.
Here’s our foolproof formula for modular root vegetable latkes. Mix and match to create your perfect pancake. Got chutzpah? Try a different combo for each night of Hanukkah.
Pick your vegetable(s):
2. Pick your aromatic(s):
3. Pick your topping(s):
You will also need:
Makes 6 to 8 servings
Active Time: 45 minutes | Total Time: 45 minutes
Preheat the oven to 200°F. Rinse and shred your vegetables (3 ½ cups shredded), using a food processor or the large holes of a box grater-shredder. Peel and shred your aromatics (1 ¼ cups). Lay a clean kitchen towel on the counter, spread the vegetables and aromatics down the middle, and sprinkle with 2 teaspoons salt. Wrap and twist to squeeze out as much liquid as possible; this will make for extra crispy latkes.
Place drained vegetables in a bowl. Add 4 heaping tablespoons of flour and 2 eggs, then mix to combine.
Line a plate with paper towels and set it near the stove. In a cast-iron or nonstick skillet over medium heat, warm ¼ cup vegetable oil. When the oil shimmers, working in batches, add scoops of the vegetable mixture, pressing them into latkes about 3 inches wide and ½ inch thick. Fry until brown and crispy, 3 to 4 minutes per side. Transfer to the prepared plate, sprinkle with salt, and keep warm in the oven.
Serve warm and pile high with the toppings of your choosing. Dig in!