Root Vegetable Latkes with Apple Pear Sauce


Makes: 8-10 small latkes and 1 1/2 cups applesauce


  • 3 cups root vegetables, shredded and peeled
    (we used a combo of 1 beet, 1 parsnip, 1 potato,
    and 1 carrot)
  • 1 small onion
  • 3/4 tsp. sea salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 4 TB. chickpea flour
  • 2 cups light olive oil, for frying

Apple Pear Sauce:

• 2 apples, peeled and chopped
finely (we like gala or honeycrisp)
• 1 pear, peeled and chopped finely
• 1/4 tsp. ground ginger
• 1/4 tsp. nutmeg
• 1 1/2 tsp cinnamon
• 1 TB. apple cider vinegar
• Pinch of freshly ground pepper
• 1 cup apple juice or water
• Maple syrup or stevia to your taste


Latkes: In a food processor or by hand grate the root vegetables and
onion. Place half of the grated root vegetables on a paper towel and squeeze most but
not all of the moisture out. Repeat with the remaining half. Place the root vegetables
and onion into a medium sized bowl and add the sea salt, pepper, garlic powder, and
chickpea flour. Mix thoroughly.

In a medium skillet, pour olive oil until it is 1/2 inch deep. Heat until simmering. Form the
mixture into small patties (if the patties don’t hold together, add a bit more flour). Place
the patties into the oil. After golden (3-5 minutes) on one side flip them and continue
to cook for an additional 3-5 minutes or until golden and crispy on the other side. Keep
the latkes warm in a 200 degree oven until ready to serve. Top with Apple Pear sauce.


Apple Pear Sauce: In a medium saucepan, mix apples, pear, ginger,
nutmeg, cinnamon, apple cider vinegar, pepper, and apple juice or water. Cover and
cook for 20 minutes or until the fruit breaks down. Sweeten to taste if desired. Remove
from heat and place mixture into a high speed blender and blend until almost smooth,
or skip this step and leave it chunky. Serve with the Root Vegetable Latkes.