{"id":25,"date":"2007-09-19T00:43:14","date_gmt":"2007-09-19T04:43:14","guid":{"rendered":"https:\/\/frogfood.peace.net\/index.php\/2007\/09\/19\/rootkes\/"},"modified":"2007-09-29T20:50:08","modified_gmt":"2007-09-30T00:50:08","slug":"rootkes","status":"publish","type":"post","link":"https:\/\/frogfood.peace.net\/index.php\/2007\/09\/19\/rootkes\/","title":{"rendered":"Rootkes"},"content":{"rendered":"

Some years back, DD’s mother passed along a recipe for Passover “rootkes”, aka latkes but with assorted root vegetables other than potato (more recently, I ran across a similar recipe on PPK<\/a>). Since I’d already shredded a boatload of farm share beets, rootkes seemed the obvious choice, especially since I also had the share potatoes, carrots, and onions. The original recipe called for sweet potato, but I found it worked quite well with the regular kind, too. I used flour instead of matzah meal (and cornstarch instead of potato starch) because, well, it’s not Pesach, and it was just easier this way.<\/p>\n

I also tested two cooking methods: frying and baking. Fried was somewhat tastier (no surprise there), but baking was also quite yummy and had the advantages of using less oil and not needing to tend to a pan in front of a hot stove in the summer. These were so full of yummy that I’m ashamed to admit how many I ate in the name of testing.<\/p>\n

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\"Rootkes\"<\/a><\/p>\n

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Rootkes<\/strong><\/p>\n

Ingredients<\/p>\n