Purple Root Vegetable Latkes

December 13, 2019lectinfreemama
Lectin-free purple root vegetable latkes for Hanukkah

I am not Jewish (for better or for worse). I did not grow up eating traditional latkes at Hanukkah, though, I certainly loved eating them when my friend’s mom made them. That being said, I hope I’m not setting myself up to be smited (smitten?) for taking the potatoes out of these lectin-free latkes. The God of Israel made the nightshades, but he also made carrots, parsnips, and beets. And these colorful “pancakes” are both beautiful to look at and friendly on the gut.

–> Click HERE for a comprehensive lectin-free ingredient guide.

Purple root vegetable latkes for Hanukkah.
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This lectin-free latke recipe is inspired by a root vegetable latke recipe from Robin Bashinsky in the December 2019 issue of Real Simple magazine. I made a few tweaks to eliminate the amount of starch and to use up what I had in the fridge. These would be great for snacks, or, as I did, served up as a light holiday lunch or dinner.

Ingredients for Latkes

Everything you need to make these beautiful purple latkes for the holidays.

Colorful Root Vegetables

A bowl of parsnips, carrots, beets, and scallions to make lectin-free root vegetable latkes.

These are the prettiest fried “pancakes” I’ve ever made, and it’s all because of the combination of root veggies. Parsnips, carrots, red onions, beets, and scallions–have you heard the phrase “eat the rainbow?” Different colors means different nutrients, so you’re getting the full spectrum of good vegetable nutrients with these latkes.

Cassava Flour

My old favorite! I haven’t cooked with it in a while, because I went through a tigernut phase, but cassava flour is so great for binding and frying things. It also makes great cinnamon pancakes.

I prefer the Thrive Market brand, but before there was a generic brand, I used Otto’s. And I actually used Otto’s for this recipe. Your results are likely to mimic mine if you use the same brand of flour. Unfortunately, I’ve found that there is not an across-the-board consistency among cassava flour brands.

Pastured or Omega-3 Eggs

Eggs from pastured chickens have a more favorable nutritional profile than those raised in a barn (or even free-range). For that reason, I recommend pastured eggs for all lectin-free recipes. If you can’t find those, eggs that specifically say they have omega-3 in them are the next best option. You’ll find it on the egg carton in stores (sometimes it’s on the inside–you have to really scrutinize).

Lectin-Free Latkes

Beautiful purple root vegetable latkes for Hanukkah. These can be stored in the fridge for up to 1 week and reheated at 350 degrees F in the oven for 10 minutes. These are really delicious for breakfast with an over-easy egg!

Lectin-free purple root vegetable latkes for Hanukkah.

PREP TIME 45 MINUTES TOTAL TIME 45 MINUTES MAKES 8-10 PANCAKES

INGREDIENTS

  • 4 medium carrots, peeled
  • 3 medium parsnips, peeled
  • 1 small red beet, peeled
  • 1/4 large red onion, peeled
  • 3 scallions, thinly sliced
  • 1/2 cup cassava flour
  • 2 large pastured or omega-3 eggs, lightly beaten
  • Sea salt and black pepper
  • 1/4 cup olive oil, divided
  • Sour cream and applesauce, for serving

INSTRUCTIONS

  1. PREHEAT oven to 300 degrees F. Grate carrots, parsnips, beet, and onion in a food processor. Add scallions, cassava flour, eggs, and 1 teaspoon salt and mix with hands until well combined. Use mixture immediately.
  2. HEAT a large nonstick skillet over medium heat for 5 minutes. Add 2 tablespoons oil and turn heat to medium-low. Drop 4 1/3-cup dollops of mixture onto skillet and use a spatula to smash each mound into a 1/4-inch thick patty. Cook 4 minutes per side and transfer to a paper towel-lined plate or sheet in the oven to keep warm. Repeat with remaining oil and batter.
  3. SEASON latkes with salt and pepper to taste. Serve with sour cream and applesauce.

Printable Latke Recipe

Purple Root Vegetable Latkes

Nightshade-free purple root vegetable latkes for Hanukkah.

Course Breakfast, Holiday, Side Dish, Snack
Cuisine phase 2, vegetarian
Keyword beets, carrots, holiday, latkes, parsnips, root vegetables
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 8 latkes
Author lectinfreemama

Ingredients

  • 4 medium carrots peeled
  • 3 medium parsnips peeled
  • 1 small beet peeled
  • 1/4 large red onion peeled
  • 3 scallions thinly sliced
  • 1/2 cup cassava flour
  • 2 pastured or omega-3 eggs lightly beaten
  • sea salt and black pepper
  • 1/4 cup olive oil divided
  • sour cream and applesauce for serving

Instructions

  1. PREHEAT oven to 300 degrees F. Grate carrots, parsnips, beet, and onion in a food processor. Add scallions, cassava flour, eggs, and 1 teaspoon salt and mix with hands until well combined. Use mixture immediately.

  2. HEAT a large nonstick skillet over medium heat for 5 minutes. Add 2 tablespoons oil and turn heat to medium-low. Drop 4 1/3-cup dollops of mixture onto skillet and use a spatula to smash each mound into a 1/4-inch thick patty. Cook 4 minutes per side and transfer to a paper towel-lined plate or sheet in the oven to keep warm. Repeat with remaining oil and batter.

  3. SEASON latkes with salt and pepper to taste. Serve with sour cream and applesauce.

Recipe Notes

Store sealed in fridge for up to 1 week. Reheat at 350 degrees F in the oven for 10 minutes.

4 Comments

  • Paula Gardner

    December 18, 2019 at 7:02 pm

    Sounds yummy
    I can’t find grass fed sour cream
    Are both the applesauce and regular sour cream lectin free/ok to eat? Thanks

    1. Autumn.m.boyle@gmail.com

      December 20, 2019 at 2:52 am

      Sour cream only needs to be organic and applesauce should be unsweetened and homemade from local apples.

  • Noelle Collins

    December 19, 2019 at 8:25 pm

    They certainly are pretty!

    1. Autumn.m.boyle@gmail.com

      December 20, 2019 at 2:52 am

      Thank you, I love to eat pretty food!

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