Root Veggie Latkes

Root Veggie Latkes
1 sweet potato, peeled, and thickly sliced1 turnip, peeled and halved

2 parsnips, peeled

1 medium onion, peeled and halved

2 large eggs

2 tbsp flour1 tsp kosher salt

1/2 tsp freshly ground black pepper

Plain, Greek yogurt

Canola oil

Shred the sweet potato, turnip, parsnips, and onion either using a food processor or a box grater. Transfer to a cheesecloth or kitchen towel lined colander, and wring out the moisture over a bowl.Let shredded veggies sit for about 10 minutes, then drain any excess liquid, leaving any starch that may be left at the bottom of the bowl.

Transfer the shredded potato mixture into the bowl and add the flour, eggs, salt, and pepper. Use your hands to mix.

Preheat the oven to 175 degrees F and line a shallow dish or baking pan with paper towels. Heat a skillet (a heavy cast iron or non-stick pan works well) over medium high heat with about 1/4 cup of oil. Drop about two tablespoons of the sweet potato mixture into the pan and use a fork to spread into about 3-inch pancakes. Let it crisp a few minutes per side and transfer to the prepared baking dish. Sprinkle with a little salt if desired.

Keep latkes warm in the oven until serving. But they’re best eaten right away and served with a dollop of plain, Greek yogurt.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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