root vegetable latkes with caramelized apples and onions

We added sweet potato for a slight twist on your traditional latkes.

By: Anna Decker / 12/07/2015

But don’t worry, they’ll still be just as crispy on the edges and soft in the center. Here are a few tips to get you started. First, the addition of breadcrumbs helps soak up any moisture you didn’t squeeze out. Second, use a lot of oil. That’s the secret to getting your latkes extra-crisp and golden. We also caramelized apple and red onion in the oven—adding fennels seeds for a hint of licorice—as a sweet and savory topping. Cook, relax and enjoy!

What you'll need: 2 apples 1 red onion ½ tsp fennel seed 1 yellow onion 7 oz sweet potato 7 oz russet potato 2 Tbsp panko bread crumbs ½ tsp baking powder 8 oz sour cream fresh parsley sprigs olive oil coarse salt freshly ground black pepper 1 large egg

Equipment: rimmed baking sheet box grater non-stick skillet

Recipe steps:

  1. Prep apples & red onion Preheat oven to 450°F. Cut apples around core into 4 pieces. Cut each piece into ¼–½-inch thick slices. Cut ends from red onion, cut in half, peel and cut into similar sized wedges. Scatter apples and onions on a rimmed baking sheet and toss with 3 tablespoons oil, fennel seed, ¾ teaspoon salt and pepper.

  2. Bake apples & red onion Bake apple and onion slices, tossing halfway through, until soft and golden, about 25 minutes.

  3. Prep potatoes Meanwhile, peel yellow onion, sweet potato and russet potato. Grate all on the large holes of a box grater. Place on a clean kitchen towel and squeeze as much liquid out as possible.

  4. Make latke mixture Whisk together bread crumbs, baking powder, 1 teaspoon salt, 1 egg. Mix in grated potatoes and onions.

  5. Fry latkes Heat ¼ cup oil in a non-stick skillet over medium. When oil is hot, spoon ⅓ cup of mixture into skillet and flatten into a cake. Add more latkes to the skillet, doing in batches as necessary. Cook until edges start to brown, about 3 minutes.

  6. Serve Flip latkes over and continue cooking until crisp on other side, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining mixture, adding more oil if needed between batches. Serve with sour cream and roasted apples and onions. Scatter parsley leaves on top. Enjoy!

Start saving time in the kitchen Sign up now to get Martha Stewart’s favourite recipes delivered to your door.