I've baked potato latkes before, and although they were not as crispy than their fried counterpart, I still found the texture to have a suitable crunch. I am nervous that because of the higher water content of root vegetables like parsnips and carrots, baking rather than frying could prevent crisping. Does anyone have any experience with this? I am going to salt & ring out the shredded veggies in advance, but I'm not sure if this is enough. Thanks Food52 members!!!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.