Vegetable Latke Bar
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 389
- Total Fat
- 34
- Saturated Fat
- 5
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 40
- Sodium
- 281
- Total: 55 min
- Active: 45 min
Ingredients
Latkes:
1 cup vegetable oil
1 parsnip, peeled and cut into large hunks
1 russet potato, peeled and cut into large hunks
1 sweet potato, peeled and cut into large hunks
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon onion powder
1 large egg
Spiced Applesauce:
1 cup applesauce
1 teaspoon grated fresh ginger
Pinch cayenne, optional
Pinch ground cinnamon
Pinch kosher salt
Herbed Sour Cream:
1 cup sour cream
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley
1/2 teaspoon garlic salt
Directions
- For the latkes: Preheat the oil in a 10- to 12-inch cast-iron skillet over medium-high heat. Line a baking sheet with a cooking rack or paper towels.
- Use the grater attachment of a food processor to grate the parsnip, russet and sweet potato. Add the grated vegetables to a large bowl along with the flour, salt and onion powder. Toss to coat everything in the flour mixture. Crack in the egg and stir well until it is entirely mixed.
- Use a 1/4-cup dry measure or a 2-ounce scoop to scoop 3 to 4 latkes into the hot oil. Cook until dark golden and crispy, about 4 minutes per side. (Monitor your heat to make sure they are not cooking too fast or burning on the edges. Shifting between medium and medium-high will help you keep the desired heat. Because there are sweet potatoes and parsnips, the latkes will be a little darker and more caramelized than a standard potato latke.) Transfer the cooked latkes to the prepared baking sheet.
- For the spiced applesauce: Meanwhile, mix the applesauce, ginger, spices and salt in a small bowl.
- For the herbed sour cream: Mix the sour cream, herbs and garlic salt in another small bowl.
- Serve the latkes warm with the sauces.