Latkes usually feature potatoes and parsnips, but many root veggies and squash will make delicious fritters, too! Try mixing up your latke game by using celery root, turnips, and zucchini for a tasty twist. That being said, I do still love to top my latkes with sauerkraut and applesauce! Serves 2 as a main.
- 1 celery root
- 2 turnips
- 2 zucchini
- 1 white or yellow onio
- handful parsley
- 2 eggs
- salt and pepper to taste
- 2 tbsp cornstarch
- cold water
- olive oil for frying
- applesauce, sour cream, diced tomatoes, spicy mustard, or sauerkraut to top
Peel and rinse roots. Using a box grater, shred celery root and turnip. Combine in a large bowl with 1 tbsp salt and cover with cold water, leave to soak for about 20 minutes. If you are using potatoes and parsnips, treat them the same as the celery root and turnip. Meanwhile, grate the zucchini and combine in a separate bowl with an additional 1 tbsp salt. Leave to soak until you check the roots. Meanwhile, chop the parsley. Don’t be tempted to food process the roots– this creates small chunks rather than shreds, and your latkes won’t be well formed.
Drain all of the shredded vegetables in a colander. Using a clean towel, try to push as much moisture out of the mixture as you can. You won’t get all of it, but try to soak a lot of the moisture up. Combine about 1 tsp (or more to taste) salt, black pepper, cornstarch, eggs, and parsley with the vegetables and mix together evenly.
Heat about 3 tbsp oil in a large skillet over medium high heat. Form latkes as balls in your hand of about 1/4 cup, pressing the balls into flat patties. Place in the skillet and fry until golden brown on both sides, flipping once.
Remove and pat dry with paper towels to remove a little excess oil. Serve hot with lots of garnishes.