2 cups root-y vegetables, grated (any combination of beets, carrots, turnips, or even kohlrabi)
2 cups potatoes, grated
½ large onion
3 cloves of garlic
1 cup all-purpose flour
¼ cup cornstarch
1 tsp salt
1 tsp Italian seasoning (or your favorite spice blend)
Vegetable oil, for cooking Directions
Grate the kohlrabi bulbs, beets, potatoes, carrots, turnips, etc. (you can save time if you have a food processor with a grater attachment). Use your hands or a towel to squeeze as much moisture as possible from the vegetables, then place the squeezed, grated vegetables in a large mixing bowl. Add all the other ingredients (aside from the oil) as well as ½ cup of water, and mix well to combine, stirring a little longer than necessary to help the gluten bonds develop.
Heat a generous amount of oil on medium-high in a large skillet. Once they oil is hot, take a small clump of dough and place it in the hot pan. Flatten as much as possible with your spatula, and repeat until your skillet is full. Cook for around 4 minutes on each side, or until it has started to brown and is crispy.
Transfer cooked pancakes onto a plate lined with paper towels and blot of excess oil. Serve warm. Be creative with the sauces you serve with- applesauce or sour cream is traditional and delicious, but try mango chutney, tzatziki, horseradish, mustard, tomato sauce, sriracha, or top with a fresh slaw.
Recipe and image adapted from: https://veryveganval.com/2019/07/30/golden-beet-kohlrabi-recipe-root-vegetable-latkes/