There’s a latke to love about our modern twist on a classic holiday dish. Whether you’re looking for a lighter take or just want to shake up your usual recipe, our crispy and herbaceous version swaps russets for the candied flavor of sweet potatoes and adds a grassy note from celery root. It might just become your new go-to!
Yield: 16 to 17 latkes
Active Time: 10 minutes
Total Time: 20 minutes
For the latkes
1 ½ pounds celery root, peeled and shredded (about 2 small)
1 ½ pounds sweet potato, peeled and shredded (about 2 small)
2 eggs, slightly beaten
2 teaspoons Thrive Market Himalayan Pink Sea Salt
1 teaspoon Thrive Market Organic Black Pepper
1 teaspoon Thrive Market Organic Onion Powder
1 teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Organic Ground Cumin
⅓ cup chives, minced
3 tablespoons rosemary, finely chopped
2 to 3 tablespoons Thrive Market Organic Virgin Coconut Oil, plus more as needed
1 cup Thrive Market Organic Applesauce
Preheat oven to 250 degrees F.
Mix together celery root, sweet potato, eggs, salt, black pepper, onion powder, garlic powder, cumin, chives, and rosemary in a large bowl. Press well with back of spoon to remove excess liquid; drain.
Heat 1 tablespoon coconut oil over medium-high heat. Scoop a large tablespoon of latke mixture from bowl onto skillet and carefully press down with a spatula. Fry 3 minutes, or until edges are golden brown; flip and cook for 2-3 minutes more.
Repeat with remaining mixture, adding additional oil as needed. Place cooked latkes on baking sheet and keep warm in the oven. Serve with a dollop of applesauce alongside.
Recipe credit: Angela Gaines
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