Who says Hanukkah latkes have to be made with potatoes? A trio of root veggies — carrots, parsnips and golden beets — lend our latkes a golden hue and a touch of sweetness while exotic spices add a bit of heat.
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Sea salt and freshly ground black pepper, to taste
- 2 cups peeled and grated carrot (about 2 medium carrots)
- 2 cups peeled and grated parsnips (about 3 medium parsnips)
- 2 cups peeled and grated golden beets (about 1 large beet)
- 1/4 cup peeled and grated onion
- 3 large eggs, beaten
- 1 cup olive oil
In a large bowl, mix together flour, baking powder, ginger, coriander, cumin and a pinch of salt and pepper. Fold in carrots, parsnips, beets and onions and stir to coat well. Add eggs and mix well, until evenly moist.
Heat 3/4 cup of the olive oil in a large, nonstick pan over medium to medium-high heat (test the oil with a pinch of the batter–it should sizzle when it hits the pan). Using a 1/2-cup measure, drop a heaping dollop of batter into the pan, leaving enough room between each for air to circulate (you’ll probably get 5-6 mounds at a time).
Let batter set for 2 minutes, then flatten gently with a stiff spatula. Cook for 3-5 more minutes, until crisp on the bottom, and flip. Cook 4-6 minutes on the second side, until crisp. Remove to a paper towel-lined plate as they’re done.
When first batch is complete, add remaining 1/4 cup olive oil to pan and swirl to coat. When hot, repeat with remaining batter.
Cook Time: 20-30 minutes