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GoFarm Blog

Root Vegetable Latkes


  • 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

  1. 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.

  2. 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.

  3. 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:


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