Using a mixture of different root vegetables like sweet
potatoes and parsnips in addition to traditional potatoes
gives more depth and sweetness to these holiday treats.
Instructions
- Set a wire rack on a foil-lined baking sheet and place next to stove. Peel the root vegetables and the onion. Using a box grater, coarsely grate vegetables and onion. Wrap mixture in a kitchen towel or several layers of paper towels and squeeze out as much liquid as possible.
- Add grated mixture to a large bowl with the eggs, matzo meal, baking powder, and garlic powder. Season with salt and pepper. Stir well to combine.
- In a 12-inch nonstick skillet, heat 4 tbsp oil on medium-high. Working in batches, add mixture to skillet in mounds to form pancakes (about 3 tbsp per latke), flattening slightly. Fry 2–3 min. per side, until golden brown. Transfer latkes to the wire rack. Season with salt to taste.
- Repeat frying with remaining latke mixture, adding remaining 2 tbsp oil as needed. Serve with sour cream and/or applesauce.