Three Root Vegetable Latkes

These latkes are so good, and they are not at all greasy since they are baked. I took this recipe from “The Best of Rose Reisman” by Rose Reisman.

I used my food processor to grate the vegetables. It took minutes, so easy. I also baked my latkes on baking sheets with slide foil, so they would not stick. My latkes did not come out as crispy, so next time I think I’ll just cook them right on the pan.

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2 tsp (10 ml) vegetable oil
2 cups (500 ml) diced onion
1 tsp (5 ml) crushed garlic
2 tsp (10 ml) brown sugar
2 cups (500 ml) grated peeled sweet potatoes
2 cups (500 ml) grated peeled baking potato
1 cup (250 ml) grated peeled parsnips
3 Tbsp (45 ml) chopped fresh dill or 1 tsp (5 ml) dried
2 eggs
Pinch of salt and pepper
1/2 cup (125 ml) tzatziki

1. Preheat the oven to 400F. Spray a large oven dish with vegetable oil
2. In a skillet sprayed with vegetable oil, add the oil, onions and garlic. Sauté on medium heat for 10 minutes until tender. Add the sugar and sauté another 5 minutes. Place in a mixing bowl.
3. Squeeze out the excess moisture from the grated vegetables. Add the vegetables to the onion mixture along with the dill, eggs and salt and pepper.
4. Pat into 12 latkes, flatten and place them in an oven dish. Spray the patties with vegetable oil. Bake for 20 minutes, turning halfway through the baking time, just until the vegetables are tender. Serve with tzatziki.

MAKE AHEAD: Grate the vegetables early in the day but keep them covered with water and refrigerated. Drain well, then prepare.

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