Root Veggie Latkes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 73.3
- Total Fat: 1.2 g
- Cholesterol: 35.4 mg
- Sodium: 27.3 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.2 g
- Protein: 3.1 g
View full nutritional breakdown of Root Veggie Latkes calories by ingredient
Introduction
You can easily mix up the root veggies that you include in this recipe. Swap in carrots, sweet potatoes, different colored beets, diced scallions, etc. Using garbanzo bean flour keeps this gluten-free, but if you don't have that on hand or gluten isn't an issue, whole wheat flour works nicely. This recipe is easily doubled. You can easily mix up the root veggies that you include in this recipe. Swap in carrots, sweet potatoes, different colored beets, diced scallions, etc. Using garbanzo bean flour keeps this gluten-free, but if you don't have that on hand or gluten isn't an issue, whole wheat flour works nicely. This recipe is easily doubled.Number of Servings: 6
Ingredients
-
1 medium potato, shredded
1 beet (2"), shredded
1/2 parsnip (1/2 of a 9" parsnip), shredded
1 large egg
1/3 cup diced onion
scant 1/4 cup garbanzo bean (chickpea) flour
salt & pepper to taste
olive oil
applesauce and sour cream or Greek-style yogurt (optional)
Directions
Makes 6 3-4" latkes
Combine shredded potato, shredded beet, and shredded parsnip with egg and diced onion. Add about 1/4 cup garbanzo bean flour, enough to form a binder. Salt and pepper to taste.
Over medium heat, add enough olive oil to cover a 12" skillet. When oil is hot, use a large spoon to drop about 1/3 cup of the shredded vegetable mixture into the skillet and flatten with back of spoon. Do not crowd latkes in pan. Fry latkes for about 4-5 minutes per side. Remove, and repeat with remaining mixture.
Top latkes with applesauce and/or sour cream or Greek-style yogurt, as desired. Kids love the applesauce as an easy side if you're cooking for a family and they don't love the latkes themselves.
Number of Servings: 6
Recipe submitted by SparkPeople user LIBRARIANM0M.
Combine shredded potato, shredded beet, and shredded parsnip with egg and diced onion. Add about 1/4 cup garbanzo bean flour, enough to form a binder. Salt and pepper to taste.
Over medium heat, add enough olive oil to cover a 12" skillet. When oil is hot, use a large spoon to drop about 1/3 cup of the shredded vegetable mixture into the skillet and flatten with back of spoon. Do not crowd latkes in pan. Fry latkes for about 4-5 minutes per side. Remove, and repeat with remaining mixture.
Top latkes with applesauce and/or sour cream or Greek-style yogurt, as desired. Kids love the applesauce as an easy side if you're cooking for a family and they don't love the latkes themselves.
Number of Servings: 6
Recipe submitted by SparkPeople user LIBRARIANM0M.