Latkes and Megan collage

Megan’s Seasonal Root Vegetable Latkes

  • Author: Megan Tucker
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: serves 4-6 as an appetizer 1x



1lb Russet potatoes

½ lb sweet potato

½ lb parsnip

1 medium red onion

2-3 green onions

2 tbs finely ground flaxseed meal

½  tsp Himalayan black salt

1 ½ tsp sea salt

½  cup chickpea flour

½ tsp ground black pepper

Sunflower oil for frying

1 cup homemade or prepared apple sauce

½ cup strawberries

1 cup plant-based sour cream or plain unsweetened yogurt


  1. Wash, peel and shred all the veggies. Place in a medium mixing bowl and squeeze the water out of the potatoes.

  2. Thinly slice the green onion into rings and add to the veggies, reserving 2-3 tablespoons for garnish.

  3. Add the dry ingredients, mixing well.

  4. Heat a griddle, cast iron pan, or nonstick pan over medium-low heat and preheat the oven to 250 degrees Fahrenheit.

  5. Add enough oil to the pan to shallow fry — the dept of the oil should be just under ¼ inch.

  6. Test the oil with a shred of potato to ensure it’s hot enough to fry.

  7. Fry 2 tablespoon sized portions of the latke mixture, keeping space between each latke.

  8. Flip onto the other side after about 3 minutes – be careful not to splash yourself with hot oil.

  9. Once golden brown on both sizes, place in the preheated oven on a sheet pan lined with a resting rack to keep warm while the remaining latkes are frying.

  10. Puree the strawberries and applesauce together in a blender or food processor.

  11. Heat the sauce to a simmer and keep warm until ready to serve.

  12. Place the latkes on individual plates or a large platter. Garnish with the reserved sliced green onion, strawberry applesauce and vegan sour cream as desired.

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