Latkes are a staple of any Hanukkah for me! As I’ve mentioned a few other times, potatoes are my favorite food so these are easily one of my favorite Jewish foods. This year, I decided to change it up a bit and make a root veggie latke without potatoes. These latkes use sweet potato, carrots, and beets so they are colorful, full of vitamins, and absolutely delicious with a naturally sweet taste. I paired mine with some applesauce, the perfect dipping sauce. These are dairy free, gluten free, and nut free.
For this recipe, I highly recommend using a food processor to julienne the vegetables. It takes less than 2 minutes to do all the vegetables and you get even slices. You could also use a mandoline or do it by hand (this is the most time consuming option). Once you have your sliced veggies, mix everything together in a bowl and heat a 9’’ skillet over medium heat. Cover the bottom entirely with avocado oil (have at least ¼’’ of oil in the pan) and wait for it to get hot and sizzling. Then scoop out approximately 3 tablespoons of the mixture into the hot oiled pan for each latke. You should be able to fit 3-4 latkes in the skillet at a time and cook on both sides for 3-4 minutes until browned. Remove from the heat and place on a plate with a paper towel in order to soak up the oil.Â
I used garbanzo flour in this recipe which is made from one ingredient, garbanzo beans (aka chickpeas). This flour is seriously underrated because it’s a great flour to use in savory dishes and is more affordable than some other gluten free flours. Plus, it’s high in protein, fiber, and vitamins and in general is a great replacement for regular flour when cooking!
Pro tip: make sure your vegetables are super dry, otherwise they will not crisp and you will be left with soggy latkes.
Substitution Ideas:Â
- Vegetables: you can do any combo of vegetables (zucchini, potatoes, Japanese yams), just keep the measurements the same which is 4 cups of vegetables total
- Avocado Oil: could also use ghee or olive oil
Autumn Root Vegetable Latkes
Cooking & Baking Supplies
- Food Processor
- Lodge Cast Iron Skillet
Ingredients
- 2 eggs
- 1 cup beets, shredded (one small beet)
- 1 cup sweet potato, shredded (one sweet potato)
- 2 cups carrots, shredded (two carrots)
- 1/2 cup chickpea flour
- 1/2 cup onions, chopped
- 1/2 tsp salt
- pepper to taste
- avocado oil for frying
Instructions
- Peel all of the vegetables using a peeler.
- Grate beets, sweet potato, and carrots in a food processor.
- Whisk the eggs in a bol and then mix in the rest oifthe ingredients together.
- Heat up the avocado oil in a skillet, making sure it covers the base of the pan, and let it get hot. When it is really hot and starts to sizzle, drop in about 3 tbsp of the mix for each latke. Let them brown on one side, about 3-4 minutes and then flip and finish cooking on the other side.
- Remove latkes from the skillet and place them on a plate with a paper towel so the oil can be soaked up. Continue until the entire mixture is done.
- Serve with applesauce and ENJOY!
