BEET, CARROT & SWEET POTATO ROSEMARY LATKES
2 red beets (4 small)
1 russet potato
1 sweet potato
2 Purple carrots
1 med. onion
4 large eggs, lightly whisked
1/4 cup of corn starch
1/4 cup of panko crumbs
6 sprigs of rosemary, minced
1/4 tsp of baking powder
Freshly cracked pepper
1/2 tsp of saffron (optional)
Start off by peeling all your root vegetables and placing them into a bowl of cold water (Tip: this stops the oxidation process).
Next, crack eggs into a small bowl and lightly whisk.
Now, in a separate small bowl mix together the (Saffron), panko crumbs, minced rosemary, potato starch, baking powder, kosher salt and freshly cracked pepper.
Next, begin to grate all veggies, and place into a large bowl lined with cheese cloth.
Once you have grated all the vegetables you can now use the cheese cloth to squeeze out all the excess liquid (Tip: separate into two batches to make it easier).
Dump the liquid out of the bowl and place the dried vegetables back into the large bowl.
Now, add the panko crumb mixture to the bowl, toss to coat well.
Next, add in the eggs and mix evenly.
To fry the latkes, place a (preferably) cast iron skillet on med heat, once the oil is hot add in 5 ice cream scoop sized balls of the latke mixture into the skillet, and press down with a spatula to flatten.
Fry on each side for 5-6 minutes, or until golden brown and crispy!
To finish the cooking process, place the latkes on a sheet pan and bake at 400 degrees for five minutes.
SERVE AND ENJOY!