Crispy Root Vegetable Latkes with Beet Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Get the latkes going first, and while they cook, puree the sauce. Ingredients:
2 cups grated peeled sweet potato |
2 cups grated peeled baking potato |
1 cup grated peeled parsnip |
3 ounces all-purpose flour (about 2/3 cup) |
1/2 teaspoon ground cumin |
1/2 teaspoon kosher salt, divided |
2 large eggs |
1 cup grated onion |
2 tablespoons olive oil, divided |
1 tablespoon chopped dill (optional) |
1 cup chopped, peeled apple |
3 tablespoons water |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
1 (8-ounce) package precooked red beets, drained |
Directions:
1. Preheat oven to 325°.
2. Place first 3 ingredients on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cumin, 1/4 teaspoon salt, eggs, and onion in a bowl; beat with a mixer at medium speed until blended. Add potato mixture; beat with a mixer at low speed until combined.
3. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 latkes total. Sprinkle latkes with 1/4 teaspoon salt. Garnish with dill, if desired.
4. Combine apple and remaining ingredients in a food processor; process until smooth. Serve with latkes.
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