Servings: 4 - Makes about 12 latkes (3 per serving)

1 pound assorted root vegetables, such as turnips, beets, parsnips, and carrots 1 pound assorted root vegetables, such as turnips, beets, parsnips, and carrots
1/2 pound boiling potatoes, such as Yukon Gold or Red Bliss ½ pound boiling potatoes, such as Yukon Gold or Red Bliss
1 small onion 1 small onion
1 large egg 1 large egg
1/3 cup unbleached all-purpose flour ⅓ cup unbleached all-purpose flour
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 to 6 tablespoons vegetable oil 4 to 6 tablespoons vegetable oil
1/4 to 1/2 cup sour cream ¼ to ½ cup sour cream

Preheat the oven to 250ºF. Peel and coarsely shred the root vegetables, potato, and onion (about 3 ½ cups, packed, combined) in a food processor fitted with the shredding disc (or grate by hand if you don’t have a food processor). Transfer the vegetables to a small bowl. Add the egg, flour, ½ teaspoon salt, and ¼ teaspoon pepper and toss well.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use a ¼-cup measure to drop mounds of the vegetable mixture into the skillet and to flatten than to 4-inch rounds. Cook until the bottoms are golden brown, about 5 minutes. Turn and brown the other sides, 4 to 5 minutes. Transfer the latkes to a rimmed baking sheet and keep warm in the oven. Repeat, adding vegetable oil as needed, until all the vegetable mixture has been cooked.
Sprinkle the latkes with salt and pepper to taste and serve them with sour cream.