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!!!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)