For a twist on your favorite crispy, crunchy potato pancakes, swap in sweet root vegetables, add a hint of rosemary, dollop with crème fraîche, and top with slivered pears.
What You Get
What You'll Need
To make the latkes, peel and shred the sweet potatoes, parsnips, golden beets, and shallot, using a food processor or the large holes of a box grater-shredder. Pick the rosemary, toss the stems, and roughly chop the leaves. Lay a clean kitchen towel on the counter, spread the shredded vegetables down the middle, and sprinkle with 2 teaspoons salt. Wrap and twist to squeeze out as much liquid as possible. Place the shredded vegetables in a bowl, add the chopped rosemary, ¼ cup flour, and 2 eggs and mix to combine.
Preheat the oven to 200°F. Line a plate with paper towels and set it near the stove. In a wide sauté pan over medium heat, pour in vegetable oil to about ¼-inch deep. When the oil shimmers, working in batches, add scoops of the sweet potato mixture, pressing them into latkes about 3 inches wide and ½ inch thick. Fry until golden and crispy, 3 to 4 minutes per side. Transfer to the prepared plate, sprinkle with salt, and keep warm in the oven. Add a drizzle of oil to the pan between batches, as necessary.
Meanwhile, core and thinly slice the pears.
Place the latkes on a platter, dollop with the crème fraîche, top with the sliced pears, and serve warm.