Root Vegetable Latkes

9 ingredients
7 steps

Ingredients

  • 2 12 cups shredded peeled baking potatoes (about 1 large)
  • 1 14 cups shredded parsnips
  • 1 14 cups shredded peeled sweet potatoes
  • 1 teaspoon salt
  • 1 14 cups chopped onions
  • 14 cup all-purpose flour
  • 12 teaspoon black pepper
  • 2 large egg whites
  • 2 tablespoons vegetable oil, divided

Directions

  1. 1
    Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes.
  2. 2
    Drain and squeeze excess moisture from potato mixture.
  3. 3
    Transfer potato mixture to large bowl; add onion, flour, and pepper.
  4. 4
    Toss well; stir in egg whites.
  5. 5
    Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  6. 6
    Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned.
  7. 7
    Repeat procedure with 1 tablespoon oil and remaining batter.

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