On Rye's Oven-Roasted Root Vegetable Latke

By Robin Tim Weis

If you are expecting your bubbe’s latke recipe you better look away now. On Rye is the the new bold Jewish deli in the nation's capital that is bringing twists to old classics, right in the heart of DC’s bustling Chinatown.

Among the many delicious offerings on the eclectic menu, what stuck out to us -- aside from the roasted beet reuben sandwich [!] -- were the sublime, oven-roasted veggie latkes. The rutabaga in On Rye’s latkes really makes the difference as it gives a kick to the latkes with its horseradish-y flavor. A lemon yogurt topping lends further zing. Best of all, you miss the fuss and calories of deep-frying by popping these latkes in the oven.

On Rye's Oven Roasted Root Vegetable Latkes

Yield: About one dozen latkes

For the latkes:

2 lb Russet potatoes, peeled
1 lb rutabaga, peeled
1 yellow onion
1 teaspoon Kosher salt
1 large egg, lightly beaten
Freshly ground black pepper
½ cup all purpose flour
½ teaspoon baking powder
Olive oil, for greasing

For topping:

1 cup Greek yogurt
1 - 2 tablespoon lemon juice
¼ teaspoon lemon zest
Pinch of salt

Cut the potatoes, rutabaga, and onion into large chunks. Grate them on the large holes of a box grater or using the shredding blade of a food processor. In a large bowl, toss the potato and rutabaga together with 1 teaspoon salt and set aside for 10 minutes. Let drain and wring dry in a towel (we like to use cheesecloth to really wring out moisture).

Preheat oven to 325 degrees. Grease a large cookie sheet with olive oil. 

Transfer drained rutabaga, potatoes and onion into a large bowl. Add the egg and some freshly ground black pepper to taste. In another bowl, whisk together flour and baking powder. Add this mixture to the rutabaga, potatoes, and onions and stir together.

Shape latkes into circles approximately the size of your palm, and ¼ inch thick. Place each latke on cookie sheet with space between them. Bake until golden brown, approximately 15 minutes.

To make the yogurt topping, simply stir together the yogurt, lemon juice, zest, and salt. Place a dollop on each latke before serving.

Enjoy with our Kibbutz Tonic cocktail!

 

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