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Oven Baked Root Veggie Fritters

Active Time: 20 minutes
Total Time: 30 minutes
  • Dairy Free
  • Vegetarian
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Why we love it:

Loosely inspired by latkes, these fritters are crispy and satisfying but we’re baking them in the oven for ease and packing them full of a rainbow of root vegetables. Top with a generous dollop of feta sauce (or add a fried egg!) and they’re perfect for dinner, breakfast, or a party.


  • 1 Russet Potato
  • 1 Garnet Yam
  • 1 Parsnip
  • 2 Beets
  • 1 Shallot
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 cup Breadcrumbs
  • 3 Eggs (maybe 2 or 4!)
  • 2 teaspoons Kosher Salt (divided)
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • 12 cup Sour Cream
  • 4 ounces Feta Cheese
  • 4 cups Spring Mix Salad Greens
  • 3 Tablespoons Salad Dressing

Cooking Instructions


    Place a rack in the bottom third of the oven.

  • 2. SHRED

    It’s worth pulling out your food processor, but you can use the large holes on a box grater too. Wash the skins of the potatoes and shred all veggies into a large bowl. Finely slice the shallot and add it in. Add the paprika, garlic powder, and breadcrumbs.

    In a separate small bowl, lightly whisk the eggs and add 1 ½ teaspoons of salt.

    Toss the shredded veggies to combine the spices and pour the eggs over top. Use your fingers to fully soak and evenly distribute the egg.

  • 3. FORM

    Drizzle the bottom of a clean, rimmed baking sheet with ½ of the oil. Form a heaping ¼ cup of veggies into a loose patty shape. Plop it down on the sheet with intention so it flattens out a bit. Pat the top down so it’s flat but not too spread out. You should be able to fit 12 on a regular sized baking sheet.

    Repeat until you’ve formed them all. You may have a little extra mixture, you can either use another sheet pan, pile your patties taller, or do a second batch.

  • 4. BAKE

    Roast on the lower rack for about 8 - 10 minutes, then use a flat metal spatula to flip them over. Pat the tops so the patties sit flat. Bake another 6 minutes. Flip again and bake for a final 4 - 6 minutes - that’s a total of about 20 minutes in the oven. Remove when soft inside and crispy outside.

  • 5. SAUCE

    Meanwhile, mix together the sour cream and crumble the feta into it. Add a pinch of salt.

  • 6. SALAD

    Toss lettuce with dressing.

  • 7. SERVING

    Serve a stack of fritters with sauce on top or on the side for dipping. Serve with crispy fresh salad on the side.

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    if you need to omit eggs, use an egg substitute - either a liquid one or a combination of oil and cornstarch or ground flax and oil
    at least one russet potato gives the starch needed to hold this together well so ideally, don’t skip that but everything else can be swapped out
    add other veggies like carrots, mushrooms, or butternut squash
    you can definitely pan sear these in a pool of oil for an even crispier edge, more like a real latke

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • My kids thought the pink color was awesome so it helped them want to try it, but it could also backfire. If so, add the beets last and separate out some mixture first and it will just be potato colored. Or remove beets and just make the recipe with more potato, sweet potato, or zucchini. A third option is to use a gold beet for the flavor but no color effect
  • Serve with a sauce they like - yogurt and hummus are great and healthy too. Ketchup folks will love these with it

For Toddlers

  • Take a finished patty and run your knife through it to chop it up. These make great toddler snacks. You could also take some of the shredded veggies and mix them in with a scrambled egg mix (eggs and either milk or water) and bake this off in muffin tins. These freeze well, reheat well and are perfect for a healthy snack or meal

For Choosy Eaters

  • Roast an extra potato or sweet potato in cubes alongside the fritters. Offer roasted potatoes like this instead of the fritters. Serve with yogurt, fruit, or hummus. You could add a fried or scrambled egg
  • If not vegetarian, add some leftover meat or sear up a hot dog or sausage for an easy side dish

Prep Ahead & Use It Up

  1. You can shred the veggies and make the mix fully about 24 hours ahead. It might start to look oxidized but it will cook up just fine. Store in a very airtight container
  2. Bake fully and reheat in the oven or toaster oven to re-crisp before serving. Sometimes they’re even crispier this way!
  3. Make the sauce – this will last for 2 weeks in the fridge and tastes great on lots of things
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