Parsnip and Carrot Latkes (Vegetable Pancakes) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
1 lb parsnip |
1/2 lb carrot |
1 large onion |
6 garlic cloves |
1 tablespoon ground black pepper |
2 teaspoons salt |
1/2 lemon, juice of |
1/2 cup chives, finely chopped |
3 eggs, beaten |
1 cup gluten-free rice flour mix (see note) or 1/2 cup matzo meal |
olive oil (for frying) |
Directions:
1. Peel and remove ends from parsnips and carrots.
2. Grate parsnips and carrots by hand or with your food processor's grater attachment.
3. Place in large bowl.
4. Puree onions and garlic in food processor and add to vegetable mixture.
5. Add remaining ingredients and mix well.
6. Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
7. 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.
8. Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
9. Flip and cook on the second side.
10. Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
11. Serve hot.
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