Latkes are one of my favorite fall/winter foods. They’re very versatile and the traditional potato and onion can be exchanged for pretty much any firm vegetable. I like sweet potatoes, carrots, beets, and purple potatoes in any combination, with or without onion. I even made summer latkes with shredded apples, onion, and fennel bulb this year. I picked up parsnips at the store recently & made baked latkes with them and beets from my garden. I baked them because it’s easier for me than frying them. I like to serve them with seasoned Greek yogurt. My current favorite is garlic cumin yogurt. I add minced garlic, salt, black pepper and cumin to plain, full fat Greek yogurt to taste. One day I’ll measure ingredients and type up a recipe.
2 medium beets, peeled & shredded (about 2 cups)
1 large parsnip, peeled & shredded (about 2 cups)
2 Tbs flour of your choice (I use quinoa)
1 Tbs coconut oil
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350°F. Prepare a baking sheet with a silpat baking mat or parchment paper. Squeeze all the moisture out of the shredded beets and parsnips with a flour sack towel or paper towels. Combine all ingredients in a medium bowl and stir until the vegetables are evenly coated with the other ingredients. Using a 1/4 cup measuring cup, scoop up latka mixture and form into tight balls with your hands. Place on the baking sheet and flatten with your palm. Bake for 15 minutes, flip the latkes over and bake for another 15 minutes. Remove from the oven & serve.