Ingredients
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1 1/2 lbs assorted root vegetables (potatoes, sweet potatoes, turnips, carrots, parsnips)
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1 medium onion
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2 large eggs
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1/2 cup matzo meal
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1/2 tsp baking powder
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1/2 tsp garlic powder
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6 tbsp canola oil, divided
To Serve:
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Sour cream
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1 cup Unsweetened apple sauce
Steps
1
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.
2
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.
3
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.
4
Repeat frying with remaining latke mixture, adding remaining 2 tbsp oil as needed. Serve with sour cream and/or applesauce.
