Crispy Root Vegetable Latkes

HomeClinics & ProgramsELLICSR KitchenCrispy Root Vegetable Latkes

Skill Level	Easy

Preparation Time	10 minutes	Total Time	35 minutes
Servings	6 (2 latkes per serving)	Cost Per Serving	$1.05

2 cups	Grated Root Vegetable Combination (any of Yukon Gold Potatoes, Sweet Potatoes, Sunchokes, Rutabaga, Taro, Yams)
1/4 cup	Onion, grated
1	Egg
2 tbsp	Spelt Flour (any flour will work)
1 tsp	Olive Oil
1 tsp	Baking Powder
1 tsp	Zahtar Seasoning (mix of sesame seeds, dried thyme, sumac, dried oregano, salt)
To taste	Sea Salt and Ground Black Pepper
2 tbsp	Grape Seed Oil (or Canola Oil)

Preheat the oven to 400 degrees F.
Wrap grated root vegetables and onion in cheesecloth or press firmly in a sieve to remove as much water as possible.
Combine with all the rest of the ingredients (except the grape seed oil) to form a batter.
Drizzle grape seed or canola oil over a baking sheet or oven-proof pan and place in the pre-heated oven for about 10 minutes.
Gently remove the pan from the oven and drop spoonfuls of about 3 tbsp worth of batter each on the pan to form 1/4-inch thick pancakes.
Place pan back into oven to bake for about 25 minutes or until golden brown and crispy.

PDF link to nutrition facts table for Crispy Root Vegetable Latkes.

Latkes are traditionally made using potatoes. Potatoes contain nutrients such as potassium that help regulate blood pressure. Try including sunchokes and rutabaga in addition to potatoes for additional health benefits.
Sunchokes are rich in inulin, a type of fibre that acts as a prebiotic (a food for healthy bacteria in the gut). Research shows that the fermentation of inulin in the gut may also help prevent colon cancer by blocking the growth of tumour cells.
Rutabaga is a cruciferous vegetable, like cabbage, kale, swiss chard and broccoli. Like other cruciferous vegetables, rutabaga contains plant chemicals called isothiocyanates. Lab studies have shown that isothiocyanates reduce inflammation and turn on genes that prevent tumour growth and cause cancer cells to self-destruct.
Good oils for pan frying include almond oil, sunflower oil, canola oil, or olive oil that is light or highly refined. Save the extra virgin olive oil for your dressings or dips.
Don’t let your oil smoke. If you see smoke, this means that toxic fumes and free radicals have been produced in the heated oil. To be on the safe side, start over and keep the heat on low to medium temperatures.