Dec
16
2015
Kitchen Little Recipe: Latkes with Root Vegetables
SHARED by: Diana Arizpe, Chef and Educator at Kitchen Little Cooking School
Hanukkah might be over, but that doesn’t mean you can’t still enjoy the delicious potato pancakes! Use the Kitchen Little Recipe fool-proof latkes that your whole family will enjoy!
WHAT YOU’LL NEED:
- 4 large russet potatoes
- 2 carrots, shredded
- 2 parsnips, shredded
- 1/4 cup of finely chopped scallions
- 2 large eggs
- 1/4 cup of matzoh meal
- 1/2 teaspoon kosher saly
- 2 teaspoons baking powder
- 1/4 teaspoon freshly ground pepper
- 2-4 tablespoons (or more) vegetable oil
- Applesauce and sour cream for serving
WHAT YOU’LL DO:
- Peel potatoes. Using the large holes of a box grater, grate potatoes. Transfer to a large kitchen towel and move to the kitchen sink. Twist the towel over the sink to ring out at much liquid as possible.
- Whisk eggs, matzoh meal, salt, baking powder and pepper in a medium bowl to blend. Add potato, scallions, carrots and parsnips. Mix until well coated.
- Line a large plate with several layers of paper towels. Heat oil in a large nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. Once the fat sizzles around the edges, it’s ready (do not let the oil smoke).
- Work in batches, and add more oil as needed. Drop large spoonfools of mixture into the pan, pressing gently with the back of a spoon or spatula to flatten slightly. Stir mixture before each batch.
- Cook until golden brown and cooked through, 2 1/2 – 3 minutes each side.
- Transfer latkes to paper towel-lined baking sheet to drain. Serve while still warm.