Nightshade-free purple root vegetable latkes for Hanukkah.
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.
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.
SEASON latkes with salt and pepper to taste. Serve with sour cream and applesauce.
Store sealed in fridge for up to 1 week. Reheat at 350 degrees F in the oven for 10 minutes.