Vegetable Latkes
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Parsnip (peeled and shredded)2 large
Carrot (peeled and shredded)3 cup
All-Purpose Flour1 tsp
Baking Powder3 large
Egg (beaten)1
Salt1 cup
Vegetable OilDirections:
1
In a colander, rinse the parsnip and potatoes under cold water
2
Pat dry thoroughly with paper towels; transfer to a mixing bowl
3
Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper
4
Heat the oil in a large skillet over medium-high heat
5
Drop in large spoonfuls of the batter, flattening each with the back of the spoon
6
Cook, turning once, until brown and crisp, 2 to 3 minutes a side
7
Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving
8
In a colander, rinse the parsnip and potatoes under cold water
9
Pat dry thoroughly with paper towels; transfer to a mixing bowl
10
Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper
11
Heat the oil in a large skillet over medium-high heat
12
Drop in large spoonfuls of the batter, flattening each with the back of the spoon
13
Cook, turning once, until brown and crisp, 2 to 3 minutes a side
14
Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving