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Carrot & Parsnip Latkes.




Source of Recipe


Macklinda


List of Ingredients




Carrot & Parsnip Latkes

3.
3/4 cup grated carrot
3/4 cup grated parsnip
1/2 cup grated onion
1/2 cup unseasoned breadcrumbs (or matzo meal)
4 large eggs
3/4 cup skim or 2% milk
1/2 cup flour
1/2 tsp thyme
1/2 tsp ground nutmeg
1/4 tsp ground cumin
freshly milled black pepper and salt to taste

Recipe




Toss the vegetables with the breadcrumbs in a mixing bowl, thoroughly coating them. In a separate bowl, beat the eggs and milk while slowly added the flour and seasonings then fold the breaded vegetables into the batter along with any remaining breadcrumbs.

In a heavy, flatbottom skillet, heat about a 1/2 inch of canola, soya or corn oil until the surface is visibly moving, but not burning. Using an old-fashioned oversize soup spoon, ladle in the batter, shaping the latkes about 3" long and 2" wide.

When the edges of the latkes begin to brown, turn once and cook for about 2 minutes longer. Set out on a flattened brown paper bag to drain residual oil. Serve with applesauce, sour cream.

Yield: about 3 dozen miniature latkes
.