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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Better than plain potato pancakes...crispy and delicious. Ingredients:
8 ounces yukon gold potatoes, peeled |
8 ounces carrots, peeled |
8 ounces parsnips, peeled |
1/4 cup flour |
1/4 cup fresh dill, chopped |
1/4 cup green onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 large eggs, beaten |
vegetable oil, for sauteeing |
1 cup sour cream |
Directions:
1. Preheat oven to 325.
2. Shred the potatoes, carrots and parsnips.
3. Roll the vegetables up in a clean kitchen dish towel and squeeze all the moisture out.
4. In a medium bowl, blend the flour, dill, onions, salt and pepper.
5. Add the vegetables and toss to coat well.
6. Mix in the eggs.
7. Heat oil in a large skillet over medium heat.
8. Working in batches, drop 2 tablespoons of batter per pancake into hot oil.
9. Using a spoon, spread to 4 inch rounds.
10. Cook until brown, about 3 minutes per side.
11. Transfer cooked latkes to a baking sheet to keep warm in the oven.
12. Repeat with remaining batter, adding more oil to skillet as needed.
13. Serve hot with some sour cream mixed with additional dill and green onions.
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