Can I make latkes with any root veg?

[NotQuiteCockney]

Looking at a pile of root veg (celeriac, beetroot, jerusalem artichoke, maybe some sweet potato) and debating my options. I saw a recipe for latkes using jerusalem artichokes instead of potatoes. Can I use a mix of root veg?

don't see why not ,sounds delish

This came out very well! The kids both loved it! Ok, not a healthy option per se (boy do latkes soak up oil!), nor an easy one (lots and lots of grating). But certainly a good new way to get through root veg.

I want to use up spuds this week and have root veg glut, could you post your recipe? I have only ever made sggy latkes. love them with bacon and apple sauce. jerus. artichokes sounds LUSH!

Um, recipe is too grand a word for it.

This is what I did:

Take lots of root veg. I used a big celeriac, a couple of beetroot, and a couple of sweet potato. (You need a fair amount of something bland, all beetroot would be a bit much I think.) Also, some onions, if you like them.

Grate all the veg.

Then squeeze it in cheesecloth/muslin to get out as much moisture as possible. This is really important, it's what keeps it from being soggy.

Add some eggs. I used four, but it came out a big eggy. Also, some spoonsful of plain flour. I think I used about four, it didn't come out floury at all. Mix it all together.

Heat up some oil (I used groundnut), maybe half a cm deep. Grab a handful of the vegetables, and squeeze it tight, then put it down in the oil. Squish it fairly flat (1cm? 1.5?), and cook it at a fairly low temperature. Try not to turn it or fiddle with it for a few minutes at least, so the bottom bit will fuse together.

Tastes good with soured cream, or greek yogurt.

The squeezing in muslin is what makes it not-soggy.

I didn't end up using the jerusalem artichokes, as by the time I'd done all the veg I picked out at first, I knew I had way too much. There are spare latkes sitting in the fridge now - what DS2 didn't eat after he decided he wanted more tea, after his bath!

what a fab thread to happen upon while gazing uninspired at this weeks veg box contents of beetroot, celeriac, jerusalem artichokes and really for once just wishing I could have got cabbage and broccoli

we had these loads when i was little but they were called platski (sp) as we were polish. my granny made them with potato onion and egg and flour. she used the finest grater so that it was slush and they were kind of soggy but delicious. with sour cream

sophable, I thought latke was the Polish for them. Is it Ukranian instead?

NQC, thanks for that. I also tend not to use recipes so appreciate your setting it out for me! Shall be feasting on 'em tonight.

Let me know how it goes. Our leftovers were still ok today for lunch, nuked.

Just do lots of squeezing in cheesecloth, it really makes a difference. Particularly if you're using any "wet" rootveg. Beets are wet, for example.

Message withdrawn

Duh.

But they really did come out very well. Both boys were really enjoying them, which is unusual with anything containing beetroot, in my experience.

Were you away for a bit, cod?

Hahahahaha! They were disgusting!!! I think our potatoes are too floury and they just turn cement like in that format. Added to that, I left the grated mix for an hour or so and it went envelope coloured...buff....donkey brown...some unappetising colour anyway. And I used buckwheat flour. What is it with buckwheat flour? It is foul is it not?

Gammon steaks and apple/butternut puree delicious. worthy experiment perhaps!

Buckwheat isn't wheat, so that might be a factor? Dunno. Sorry they came out badly ... I think celeriac is particularly good for these, maybe?

Ok, I've fiddled with this "recipe" a couple of times now, and found that:

• you have to grate the veg, you can't julienne it in the mandoline.
• One medium-sized celeriac, two smallish beetroot, two eggs, and a few tablespoons of flour is about right.
• you really have to squish the water out
• to make each latke, squish it in your hand to smush it all tightly together. Then flatten the ball with the flipper, in the pan.