LAURA SIMON'S ROOT-VEGETABLE LATKES
Provided by Food Network
Categories side-dish
Yield Makes about 30 2-inch pancakes
Number Of Ingredients 10
Steps:
- Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
- Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
- In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.
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Chandan Chandan
[email protected]These latkes were a bit bland. I think I would add more salt and pepper next time. Other than that, they were pretty good. The texture was crispy and the flavor of the root vegetables was nice.
Gshh Sbbsh
[email protected]These latkes were easy to make and turned out great! I used a combination of carrots, parsnips, and sweet potatoes, and they all worked really well together. I served them with a simple sour cream sauce, and they were a hit with the whole family.
Sarika Khadka
[email protected]These latkes were a bit too oily for my taste. I think I would try using less oil next time. Other than that, they were pretty good. The flavor of the root vegetables was nice and the texture was crispy.
Tman Tharollo
[email protected]These latkes were delicious! The combination of root vegetables was really unique and tasty. I especially liked the parsnips, which added a bit of sweetness. I'll definitely be making these again.
Julius Promise
[email protected]These latkes were a bit bland. I think I would add more salt and pepper next time. Other than that, they were pretty good. The texture was crispy and the flavor of the root vegetables was nice.
Sarah Darrell
[email protected]I followed the recipe exactly and the latkes turned out soggy. I'm not sure what went wrong. Maybe I didn't cook them long enough?
Najrana Islam
[email protected]These latkes were a bit too oily for my taste. I think I would try using less oil next time. Other than that, they were pretty good. The flavor of the root vegetables was nice and the texture was crispy.
Sampda Aryal
[email protected]These latkes were easy to make and turned out great! I used a combination of carrots, parsnips, and sweet potatoes, and they all worked really well together. I served them with a simple sour cream sauce, and they were a hit with the whole family.
Sumanasiri Epage
[email protected]I made these latkes for a Hanukkah party and they were a big hit! Everyone loved the crispy texture and the flavorful combination of root vegetables. I'll definitely be making these again for future parties.
Leland Stroko
[email protected]These latkes were a nice change from the traditional potato latkes. The root vegetables gave them a unique flavor and texture that I really enjoyed. I served them with a sour cream and apple sauce dipping sauce, and they were delicious.
karim Velazquez
[email protected]I'm so glad I tried these latkes! They were a great way to get my kids to eat more vegetables. They loved the crispy texture and the sweet flavor of the root vegetables. I'll definitely be making these again.
Justin Adams
[email protected]These latkes were a bit more work than I expected, but they were worth it! They were so crispy and flavorful, and the dipping sauce was the perfect complement. I'll definitely be making these again for special occasions.
muzfair Olkh
[email protected]I made these latkes for a brunch party and they were a huge success! Everyone raved about how crispy and flavorful they were. I used a mixture of carrots, parsnips, and sweet potatoes, and they all worked really well together. Will definitely be maki
Elizabeth Quardy
[email protected]These latkes were a great way to use up some leftover root vegetables. They were easy to make and turned out crispy and delicious. I served them with a simple sour cream sauce, and they were a hit.
Ijaaz Khan
[email protected]Loved these latkes! The combination of root vegetables was really unique and tasty. I especially liked the parsnips, which added a bit of sweetness. I'll definitely be making these again.
Mercy Mendez
[email protected]Followed the recipe exactly and the latkes came out perfectly. Crispy and golden brown on the outside, tender and flavorful on the inside. Served them with sour cream and applesauce, and they were a hit with the whole family.
Mamoon Ababneh
[email protected]These latkes were easy to make and turned out great! I used a food processor to shred the vegetables, which made the process even faster. I also added a bit of grated onion and garlic to the batter, which gave them extra flavor. Highly recommend!
Afolabi Olawale
[email protected]I'm not usually a fan of latkes, but these were really good! The root vegetables gave them a nice sweetness and earthiness, and the crispy edges were perfect. I served them with sour cream and applesauce, and they were delicious.
akhtar aziz
[email protected]These latkes were a hit at our holiday party! They were crispy on the outside and tender on the inside, and the flavor was amazing. I used a variety of root vegetables, including carrots, parsnips, and turnips, and they all worked perfectly. Will def