Crispy Root Vegetable Latkes with Beet Puree

Ingredients

• 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

Preparation

1. 1. Preheat oven to 325°.
2. 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. 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. 4. Combine apple and remaining ingredients in a food processor; process until smooth. Serve with latkes.