PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)
A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.
Provided by Whats Cooking
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and remove ends from parsnips and carrots.
- Grate parsnips and carrots by hand or with your food processor's grater attachment.
- Place in large bowl.
- Puree onions and garlic in food processor and add to vegetable mixture.
- Add remaining ingredients and mix well.
- Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
- Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
- Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
- Flip and cook on the second side.
- Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
- Serve hot.
Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1
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Teuta Mema
[email protected]I made these latkes for my family and they loved them! They're a great way to get kids to eat their vegetables.
Malik Anees
[email protected]These latkes were perfect! I served them with sour cream and applesauce, and they were the perfect comfort food.
Hg Gh
[email protected]These latkes were a bit too greasy for my taste. I think I'll try baking them next time.
Kgotlelelo Sharon
[email protected]I love these latkes! They're a healthy and delicious way to start the day.
salman ashraf
[email protected]These latkes were a great way to use up some leftover parsnips and carrots. They were simple to make and very tasty.
Akanjee Fs
[email protected]I'm not sure what I did wrong, but my latkes turned out mushy. I think I might have added too much liquid.
Md Saiham
[email protected]These latkes were easy to make and they tasted amazing! I will definitely be making them again.
sadat sdk
[email protected]I followed the recipe exactly and my latkes turned out great! They were crispy and flavorful, and they held together well. I served them with sour cream and applesauce, and they were delicious.
Sefu Ramadhan
[email protected]These latkes were a little bland for my taste. I think I'll add some more herbs and spices next time.
Kanchon Mia
[email protected]I've never been a big fan of parsnips, but these latkes changed my mind. The combination of parsnips and carrots is perfect, and the latkes are perfectly crispy. I'll definitely be making these again.
Rashied Olkets
[email protected]These parsnip and carrot latkes were a hit at my dinner party! They were crispy on the outside and tender on the inside, with a delicious flavor that everyone loved. I served them with sour cream and applesauce, and they were the perfect comfort food