Crispy Root Vegetable Latkes with Beet Puree
More From Cooking Light
Total: 45 Minutes
- Calories: 232
- Fat: 8.4g
- Saturated fat: 4.9g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 1.1g
- Protein: 5.5g
- Carbohydrate: 33g
- Fiber: 4.5g
- Cholesterol: 60mg
- Iron: 1.6mg
- Sodium: 297mg
- Calcium: 37mg
- 2 cups grated peeled sweet potato
- 2 cups grated peeled baking potato
- 1 cup grated peeled parsnip
- 3 ounces all-purpose flour (about 2/3 cup)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, divided
- 2 large eggs
- 1 cup grated onion
- 2 tablespoons olive oil, divided
- 1 tablespoon chopped dill (optional)
- 1 cup chopped, peeled apple
- 3 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 (8-ounce) package precooked red beets, drained
- 1. Preheat oven to 325°.
- 2. Place first 3 ingredients on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cumin, 1/4 teaspoon salt, eggs, and onion in a bowl; beat with a mixer at medium speed until blended. Add potato mixture; beat with a mixer at low speed until combined.
- 3. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 latkes total. Sprinkle latkes with 1/4 teaspoon salt. Garnish with dill, if desired.
- 4. Combine apple and remaining ingredients in a food processor; process until smooth. Serve with latkes.
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