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    Latke: Root Vegetable Latkes (P)


    Source of Recipe


    chanukah.spike-jamie.com

    List of Ingredients




    1 cup carrots, shredded
    1 cup celery root (celeriac), shredded
    1 cup parsnip, shredded
    1/2 cup leeks (white part only), trimmed, washed, and diced
    1 cup beets, shredded (canned is fine)
    2 cups all-purpose potatoes, shredded (peeled or unpeeled)
    2 large eggs, lightly beaten
    1/2 cup matzo meal
    1 teaspoon salt
    1/2 teaspoon black pepper

    Recipe



    Preheat the oven to 200° F. Combine all ingredients in a large mixing bowl and mix well. In a large skillet, heat about 1 cup oil (to a depth of one inch) until a small drop of batter sizzles upon contact. Use about ¼ cup batter for each pancake. Fry until golden on both sides (six to eight minutes per side), then drain on paper towels or brown paper shopping bags. Serve hot.

 

 

 

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