Root Veggie Latkes

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

Serves 6-8


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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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