If you’re planning out a menu for your next family gathering or looking for an easy side dish to pair with your weeknight dinner, then this recipe for one of my favorite side dishes is perfect for you. These Root Veggie Latkes will always fit the bill!
They’re my The Myers Way®-approved take on traditional Latkes, that are just as mouthwatering and delicious!
In this recipe, I used sweet potatoes, parsnips, and beets, as well as onion and spices, for the perfect balance of sweet, savory, and crispy deliciousness!
The gelatin serves as a binder, so you don’t have to reach for eggs. Plus, you can get creative with toppings from salmon to applesauce to serve at any time of the day. Your family will be asking for these over and over again!
Root Veggie Latkes
Course:
Protocol:
Servings
4 people
Ingredients
- 1 sweet potato shredded into approximately 2 cups
- 1 1/2 parsnip shredded into about 1 cup
- 1 cup NaN ml beets shredded
- 1 1/2 onion finely chopped into about 1/2 cup
- 1/2 tsp NaN ml sea salt
- 1/2 tsp NaN ml ground black pepper
- 2 tbsp NaN ml Cassava flour
- 1 tbsp NaN ml gelatin
- 1 tbsp NaN ml Avocado oil
Instructions
- In a bowl, combine sweet potato, beets, parsnips, onion, salt, pepper, and cassava flour.
- In a separate bowl, combine gelatin with 1 tbsp of water. Add in 2 tbsp of boiling water to mixture and whisk until frothy. Add to sweet potato mixture and combine.
- Heat cast iron skillet to medium heat. Add avocado oil and coat pan. Drop ¼ cup of the mixture into the skillet and flatten. Cook for about 2 minutes on each side. Continue with the rest of batter until all the latkes are done!
