Sourdough Discard Root Vegetable Latkes
Crispy golden pancakes made with russet potatoes, grated carrots, and tangy active sourdough discard. The sourdough adds complex depth and creates a tender, fluffy interior while the high-heat frying develops a perfectly crispy, lacy exterior. These latkes are heartier and more flavorful than traditional versions, with natural sweetness from the carrots. Serve warm with sour cream and applesauce, or top with smoked salmon and crème fraîche.
- Prep
- 20 min
- Cook
- 17 min
- Wait
- 2 min
- Total
- 39 min
- Makes
- 12–14 latkes (3–4 per person)
Steps
Before you start
- Sourdough discard must be at room temperature and fed 4–12 hours prior to use
- Peel all vegetables before mixing—grating happens quickly and oxidation happens fast
- Have paper towels, a slotted spoon, and kitchen towels ready before you heat the oil
- An instant-read thermometer helps maintain correct oil temperature (350–375°F); not required but highly recommended
Prep the vegetables
- Scrub russet potatoes under cold water, then peel with a vegetable peeler.
- Peel the carrots and yellow onion.
- Cut potatoes and carrots into 2–3 inch pieces so they fit easily through your grater.
- Using a box grater or food processor with the grating disk, grate the potatoes, carrots, and onion.
- Work quickly to prevent oxidation; if using a food processor, pulse to avoid making a paste.
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Ready when: Vegetables are finely grated
Tip: Work quickly to prevent oxidation; oxidized potatoes will make tough, dark, discolored latkes
Remove excess moisture
- Transfer the grated potatoes to the center of a clean kitchen towel or cheesecloth.
- Gather the corners and squeeze firmly over the sink, wringing out as much liquid as possible.
- Repeat 2–3 times until no more liquid drips when squeezed.
- Transfer to a large bowl.
- Repeat the squeezing process with the grated carrots and onion in the same towel, then add them to the bowl with the potatoes.
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Ready when: Vegetables no longer release liquid when squeezed
Tip: This step is crucial for crispy latkes—don't skip or rush it. Excess moisture will steam-cook the latkes instead of crisping them in the oil
Mix the batter
- In a medium bowl, whisk together the room-temperature sourdough discard, egg, flour, salt, and pepper until well combined and smooth.
- Pour this mixture over the squeezed vegetables and fold gently with a rubber spatula until all vegetables are evenly coated.
- The batter should hold together when you squeeze a handful.
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Ready when: All ingredients are combined and vegetables are evenly coated
Tip: Fold gently to avoid pressing liquid out of the vegetables again, which would undo your moisture-removal work
Shape the latkes
- Using two tablespoons, scoop a mound of batter (about 2 tablespoons packed) and transfer to a parchment-lined plate.
- Using slightly dampened hands, gently press into a patty about 2–3 inches wide and 1/2 inch thick.
- Repeat until all batter is shaped into 12–14 latkes.
- Keep them on the parchment until you're ready to fry.
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Ready when: All batter is shaped into uniform patties
Tip: Slightly wet hands prevent sticking; if hands are too wet, they'll add extra moisture to the batter, so pat them nearly dry
Heat the oilOven 375°F / 190°C
- Pour 1/2 inch of vegetable oil into a 10–12 inch cast iron or heavy-bottomed skillet.
- Place over medium-high heat and let it heat for about 2 minutes.
- The oil is ready when a small piece of vegetable mixture sizzles immediately upon contact.
- If using an instant-read thermometer, oil should register 350–375°F (175–190°C).
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Ready when: Oil is shimmering and a test piece sizzles immediately; thermometer reads 350–375°F (175–190°C)
Tip: If you have a thermometer, use it—temperature is critical. Too cool (below 350°F), latkes absorb oil and become greasy; too hot (above 375°F), they burn before the center cooks
Pan-fry until crispyOven 350°F / 175°C
- Working in batches of 3–4 to avoid crowding the pan, carefully place latkes in the hot oil.
- Fry for 3–4 minutes on the first side without moving them; the bottom should develop a deep golden-brown crust.
- Using a slotted spoon or fish spatula, flip each latke and fry the second side for another 3–4 minutes until golden brown and crispy.
- Transfer finished latkes to a paper towel-lined plate and season lightly with kosher salt while still warm.
- If oil temperature dips below 350°F (175°C) between batches, wait 30 seconds to let it reheat before adding the next batch.
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Ready when: Both sides are deep golden brown and crispy; latkes are firm when pressed gently with a spoon (not soft or yielding)
Tip: Resist the urge to move latkes while they fry—moving them prevents a proper crispy golden crust from forming. Let them develop an edge first
Drain and serve
- Arrange finished latkes on a fresh paper towel-lined plate to drain any excess oil.
- Serve immediately while still warm and crispy, ideally within 5 minutes of finishing the last batch.
- Serve with traditional accompaniments: a dollop of sour cream and a spoonful of applesauce, or top with Greek yogurt and a pinch of fresh dill.
- Enjoy while at their crispiest.
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Ready when: Latkes are drained and ready to serve
Tip: Best served immediately; latkes will soften as they cool, but they can be re-crisped in a 375°F (190°C) oven for 5 minutes if needed
Good to know
Tips
- Squeeze the vegetables thoroughly—excess moisture is the single biggest enemy of crispy latkes. Don't rush this step; it determines everything
- Keep oil at 350–375°F (175–190°C) and use a thermometer if available. Temperature control is the second key to crispiness
- Serve immediately while warm and crispy. Latkes soften as they cool but can be re-crisped in a 375°F (190°C) oven for 5 minutes
- Traditional pairings are sour cream and applesauce. Other delicious toppings: smoked salmon and crème fraîche, caviar, or fresh herbs like dill and chives
Make ahead
The vegetable mixture can be prepared up to 4 hours in advance, but it must be squeezed again right before frying to remove any liquid that has accumulated. Latkes are at their best served fresh and crispy, so fry them just before serving for optimal texture. You can also shape the patties and refrigerate them on parchment paper for up to 2 hours before frying.
Storage & reheating
Room temperature: Best eaten fresh and warm. If needed, store in an airtight container for up to 6 hours, though texture will soften gradually. Refrigerator: Store cooked latkes in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven for 5–8 minutes until warmed through and the exterior is re-crisped. Freezer: Layer cooled cooked latkes on a baking sheet to freeze individually, then transfer to a freezer bag and store up to 3 months. Reheat in a 400°F (205°C) oven for 12–15 minutes until warm and crispy.
Substitutions
- All-purpose flour → Potato starch. Use 1 tablespoon potato starch for every 2 tablespoons all-purpose flour. This is more traditional, creates a crisper, lacier exterior, and makes the recipe gluten-free
- Carrots → Parsnips. Use the same weight of peeled, grated parsnips. They add a slightly sweeter, nuttier, more complex flavor and create the same crispy texture
- All-purpose flour → Grated Parmesan cheese. Omit the all-purpose flour and add 1/4 cup (25g) grated Parmesan cheese. This adds savory depth and umami, but reduces binding, so squeeze vegetables very thoroughly
- All-purpose flour → Gluten-free all-purpose flour. Use a 1:1 ratio with a blend that contains xanthan gum for best texture; results may be slightly denser or more tender
