Root Vegetable Latkes

These are so good for breakfast, lunch, or dinner. They are like latkes, but more nutritious than just potatoes. At my local farmers market on the day I made this recipe, carrots were actually cheaper than potatoes. Use any combination of carrots, sweet potatoes, beets, rutabagas, parsnips, or potatoes. You could even go further and try it with peas, zucchini (grated, salted, and drained), or steamed cauliflower chopped small. Buying in bulk from larger farms like Schwebach or Wagner is an excellent way to get staples like potatoes and onions at a great price. It may be worth making a trip to their farm stores to stock up.
Servings: 4 people
Author: Amy White


  • 2 pounds carrots or other root vegetables grated (about 8 cups)
  • 1/2 cup onion grated
  • 1 teaspoon salt
  • 1/3 cup flour
  • 2 eggs
  • 1/4 cup oil
  • 1 cup yogurt
  • Fresh herbs finely chopped


  • Fresh herbs, finely chopped
  • Grate vegetables. Add eggs, flour, salt, and mix until well combined. Heat a small amount of oil in a skillet over medium-high flame until hot. Use a 1/4 cup measuring scoop to drop mixture into pan, then mash with a spatula to form thin pancakes. Fry on both sides until brown, adding more oil as needed. Garnish with yogurt and fresh herbs.

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