Parsnip Carrot And Potato Latkes
| These are delicious latkes. Prep: 20 min Cook: 30 min Servings: 16 |
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- 4 - 5 small parsnips (about 1 pound), peeled and grated
- 2 medium carrots, peeled and grated
- 1 - 2 medium potatoes, peeled and grated
- 1 - 2 garlic cloves, minced or finely chopped
- 1/3 cup all purpose flour
- 2 large eggs, beaten
- 3 Tbsp. onion, finely chopped
- 2 Tbsp. fresh parsley, chopped
- salt and ground pepper to taste
- *freshly grated nutmeg is a nice addition
- oil for frying - about 4 inches to fry in
- Note: I prefer using peanut oil but use your favorite.
Directions:
- Grate the parsnips, carrots and potato coarsely.
- Add minced garlic.
- Toss with flour.
- Add beaten eggs, onion, parsley, salt and pepper to taste.
- Mix until evenly moistened.
- Heat peanut oil in a deep frying pan until it is just smoking.
- Gently drop batter by tablespoons into the hot oil and lightly flatten with the tines of a fork.
- Fry over medium heat until brown on both sides.
- Drain on paper towel.
- Makes approximately 14 - 16 latkes.
- Serve with a mixture of sour cream and finely chopped green/spring onion and apple sauce.
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