Root vegetable latke ingredients

This recipe requires a heat source

Recommended materials: Skillet, large bowl, grater (or knife), cutting board, measuring spoons (or one big spoon and one small spoon), measuring cups, paper towels.

This recipe makes roughly 6-8 latkes


  • 3 cups grated (or cut into thin strips) root vegetables/tubers (carrots, potatoes, parsnips, beets, turnips, etc.)
  • ¼ medium onion (grated or finely chopped)
  • 2 large eggs
  • 1 TBSP cornstarch
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp pepper
  • Oil (for frying)
  • Sour cream and/or applesauce for toppings (optional)


  1. Wash hands.
  2. Place grated vegetables and onion into a large bowl. Press with a paper towel to absorb excess moisture.
  3. Add eggs, corn starch, baking powder, salt, and pepper. Mix well.
  4. Heat a skillet on medium heat with enough oil to fill the skillet to a depth of ¼ – ½ inch.
  5. When the oil is hot, add small scoops of latkes to the skillet. Flatten them with a spoon to make patties. Cook until browned, about 5 minutes on each side.
  6. Place finished patties on a paper towel to absorb excess oil.
  7. Season with a pinch of salt if desired.
  8. Serve with sour cream or applesauce, whatever you like!
  9. Enjoy!

Root vegetable latke on plate