Potato Latkes with Winter Vegetables

Ingredients:

• 2 Russet Burbank potatoes (approximately 450 g)
• 3 small parsnips
• 2 medium beets
• 2 large carrots
• 2 large onions
• 1.5 cups premium flour
• 2 large eggs, lightly beaten
• 1 teaspoon baking powder
• 1 tsp chopped fresh thyme leaves (3-4 sprigs)
• Vegetable oil, for frying
• 1 cup sour cream

Preparation:

1. Peel the potatoes and grate them in a food processor. Transfer them to a large bowl when the food processor bowl is full. Repeat with the parsnips, beets, carrots, and onions. Mix the vegetables with your hands until they are broken up and evenly distributed. Add the flour, eggs, baking powder, and thyme and mix well. Season generously with salt and pepper.
2. Line a baking sheet with paper towels. Pour 1 cm of vegetable oil into a large skillet. Heat over medium-high heat until the oil is very hot, but not smoking. To test if the oil is hot enough, drop in a little of the vegetable mixture; if it sizzles, the oil is ready.
3. Scoop 1/4 cup of the vegetable mixture into the pan and carefully add them to the pan, lightly flattening each mound with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to reheat the oil between batches or reduce the heat if the latkes are browning too quickly on the first side. Transfer to the prepared baking sheet.
4. Serve latkes immediately or bake in an oven preheated to 95°C (205°F). Serve with sour cream.