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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Antthereis Floyd
[email protected]These latkes were a bit too oily for my taste, but they were still very good. I served them with sour cream and applesauce, and they were delicious.
G Kr
[email protected]I'm not a big fan of latkes, but these were really good. I especially liked the crispy edges.
Anny zain
[email protected]I made these latkes for my family for Hanukkah, and they were a huge hit. Everyone loved them, even my picky kids.
Ali Bhi
[email protected]These latkes were a bit too bland for my taste. I think I would have liked them better if I had added some more salt and pepper.
Sikhan Ahmmed
[email protected]I'm not a fan of root vegetables, but I was pleasantly surprised by these latkes. They were crispy and flavorful, and I didn't even notice the root vegetables.
seren seren
[email protected]These latkes were a great way to use up some leftover root vegetables. They were easy to make and very tasty.
Sam Eid
[email protected]I've made these latkes several times now, and they're always a hit. I love the combination of root vegetables, and the latkes are always crispy and delicious.
Sydney Watts
[email protected]These latkes were good, but not great. I think I would have liked them better if I had used a different type of oil.
Ali khan Ali khan
[email protected]I'm not sure what I did wrong, but my latkes turned out mushy. I followed the recipe exactly, but they just didn't come together.
Irakiza Pius
[email protected]These latkes were so easy to make, and they were a big hit with my family. I will definitely be making them again.
Bongiwe Ntshangase
[email protected]I had some trouble getting the latkes to stick together, but once I figured it out, they turned out great. I served them with sour cream and applesauce, and they were delicious.
Sonal Gupta
[email protected]These latkes were a bit too oily for my taste, but the flavor was good.
Abud Alfawaz
[email protected]I'm not a big fan of root vegetables, but these latkes were surprisingly good. The sweetness of the sweet potatoes and parsnips balanced out the bitterness of the turnips, and the latkes were perfectly crispy.
Peggy Millner
[email protected]These latkes were a hit at my Hanukkah party! I used a variety of root vegetables, including parsnips, turnips, and sweet potatoes, and the combination was delicious. The latkes were crispy on the outside and tender on the inside, and the flavor was