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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
Makes about 2 dozen latkes; 8 appetizer servings
Active Time: 45 minutes
Total Time: 45 minutes
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.