Baking root vegetable latkes?
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!!!