VEGETABLE LATKES
Provided by Victoria Granof
Categories Potato Side Fry Hanukkah Kid-Friendly Quick & Easy Dinner Carrot Parsnip Cookie Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6
Number Of Ingredients 9
Steps:
- 1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
- 2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
- 3. Heat the oil in a large skillet over medium-high heat.
- 4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.
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