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Root Veggie Latkes

September 23rd, 2019

As you start planning out your holiday menu, I’ve got the perfect side dish option: Root Veggie Latkes!

They’re my The Myers Way®-approved take on traditional Latkes, that are just as mouthwatering and delicious!

In this recipe, I used sweet potatoes, parsnips, and beets to add the perfect amount of sweetness to this crispy treat. While the onion and spices balance out the sweetness with a savory touch!

The gelatin serves as a binder, so you don’t have to reach for eggs. Plus, you can get creative with toppings from salmon to applesauce to serve at any time of the day. Your family will be asking for these long past the holidays!

Root Veggie Latkes


  • 2 cup shredded sweet potato
  • 1 cup shredded parsnips
  • 1 cup shredded beets
  • 1/2 cup onion finely chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cassava flour
  • 1 tbsp The Myers Way® Gelatin
  • 1 tbsp avocado oil

Servings: people



  1. In a bowl, combine sweet potato, beets, parsnips, onion, salt, pepper, and cassava flour.
  2. In a separate bowl, combine gelatin with 1 tbsp of water. Add in 2 tbsp of boiling water to mixture and whisk until frothy. Add to sweet potato mixture and combine.
  3. Heat cast iron skillet to medium heat. Add avocado oil and coat pan. Drop ¼ cup of the mixture into the skillet and flatten. Cook for about 2 minutes on each side. Continue with the rest of batter until all the latkes are done!

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