Makes about 12 latkes, 4 servings
1. Preheat the oven to 250ºF. Peel and coarsely shred the root vegetables, potato, and onion (about 3 1/2 cups, packed, combined) in a food processor fitted with the shredding disc (or grate by hand if you don’t have a food processor). Transfer the vegetables to a small bowl. Add the egg, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss well.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use a 1/4-cup measure to drop mounds of the vegetable mixture into the skillet and to flatten than to 4-inch rounds. Cook until the bottoms are golden brown, about 5 minutes. Turn and brown the other sides, 4 to 5 minutes. Transfer the latkes to a rimmed baking sheet and keep warm in the oven. Repeat, adding vegetable oil as needed, until all the vegetable mixture has been cooked.
3. Sprinkle the latkes with salt and pepper to taste and serve them with sour cream.
My favorite neutral oil for cooking and dressings is grapeseed oil. I love it because it is clean and flavorless.
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