Root Veggie Latkes

In this recipe, I used sweet potatoes, parsnips, and beets to add the perfect amount of sweetness to this crispy dish. While the onion and spices balance out the sweetness with a savory touch!

The gelatin serves as a binder, so you don't have to reach for eggs. Plus, you can get creative with toppings from salmon to applesauce to serve at any time of the day. Your family will be asking for these Root Veggie Latkes long past the holidays! Enjoy!

Ingredients:

• 2 cup shredded sweet potato

• 1 cup shredded parsnips

• 1 cup shredded beets

• 1/2 cup onion finely chopped

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tbsp cassava flour

• 1 tbsp gelatin

• 1 tbsp avocado oil

Directions:

1. In a bowl, combine sweet potato, beets, parsnips, onion, salt, pepper, and cassava flour.

2. In a separate bowl, combine gelatin with 1 tbsp of water. Add in 2 tbsp of boiling water to mixture and whisk until frothy. Add to sweet potato mixture and combine.

3. Heat cast iron skillet to medium heat. Add avocado oil and coat pan. Drop ¼ cup of the mixture into the skillet and flatten. Cook for about 2 minutes on each side. Continue with the rest of batter until all the latkes are done!

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