These latkes include a few tasty surprises for a sweet-savory flavor combo that packs extra veggies.
Good news: these latkes have it all.
A touch of thinly sliced apple offers a hint of fruitiness and added texture to round out each bite.
Ingredients
1 10-oz.
Line a colander with a clean dish towel and place in a large bowl.
Place potato, parsnip, and leek on towel.
Sprinkle with 1/2 teaspoon kosher salt and toss.
Wrap towel around vegetables.
Place a large can or other heavy object on top; press for 10 minutes to remove excess moisture.
Remove can and wring out any remaining moisture.
Transfer potato mixture to a large bowl.
Add 1/4 inch oil to a large (preferably cast-iron) skillet.
Heat over medium-high until oil is hot.
(Test by dropping in a bit of batter; it should sizzle but not burn.)
Shape batter into 12 (3-inch) patties.
Working in batches, carefully place patties in skillet and flatten gently with a spatula.
Cook until crispy and golden, 2 to 3 minutes per side.
(Reduce heat as needed to prevent overbrowning.)
Transfer latkes to a wire rack set in a baking sheet.
Sprinkle with flakysea salt.
Keep warm in oven until ready to serve.
Garnish with dill and serve with desired toppings.
2,000 calories a day is used for general nutrition advice.
