1 pound Yukon gold potatoes
1 pound sweet potatoes
2 carrots
2 parsnips
1 teaspoon kosher salt
1/2 teaspoo black pepper

 

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1. Line two baking sheets with paper towels and set aside.

2. Peel potatoes, sweet potatoes, carrots, and parsnips and coarsely grate them using a box grater or the shredding disk of a food processor. Put the grated vegetables in a colander, squeeze out as much liquid as possible. Discard the liquid.

3. Place the vegetables in a mixing bowl. Stir in the next seven ingredients. Mix well. The mixture should be loose but still hold together. Add a little more flour if necessary.

4. Heat a large nonstick skillet over medium-high heat. Add enough oil to just cover the bottom of the pan, about 1/8-inch deep. When the oil is hot and shimmering, drop 2-3 tablespoons of the mixture in the skillet (per latke). Gently flatten them with a spatula to make a “pancake” three inches in diameter. Cook for three or four minutes per side, or until golden.

5. Transfer the latkes to the paper towel-lined baking sheets and sprinkle with a little salt. Repeat with the rest of the mixture, adding more oil as needed. Preheat the oven to 350°F.

6. Remove the paper towels from the baking sheets, place the latkes on the baking sheets, and reheat them in the oven for five to seven minutes, or until hot. Keep the latkes in a single layer so that they crisp back up in the oven.

7. Serve with sour cream and chives, applesauce or Pecan-Date chutney.

 

Pecan-Date Chutney 
(Yields 2 cups)

 

1/2 cup chopped pecans                         

12 pitted dates, such as Medjool

1 tablespoon cranberry juice

1 tablespoon red currant jelly or raspberry jam

Pinch of kosher salt

 

1. Place all ingredients in a food processor. Pulse until just combined. The mixture should have texture. Place in a bowl and set aside.

2. Tip: The chutney can be made a day or two ahead of time, covered, and refrigerated. Allow 30 minutes for the chutney to come to room temperature before serving.