1/2 Photos of Parsnip and Carrot Latkes (Vegetable Pancakes)
What's Cooking?'s Note:
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.
My Private Note
Units: US | Metric
- 1Peel and remove ends from parsnips and carrots.
- 2Grate parsnips and carrots by hand or with your food processor's grater attachment.
- 3Place in large bowl.
- 4Puree onions and garlic in food processor and add to vegetable mixture.
- 5Add remaining ingredients and mix well.
- 6Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
- 7Add 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.
- 8Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
- 9Flip and cook on the second side.
- 10Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
- 11Serve hot.
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Nutritional Facts for Parsnip and Carrot Latkes (Vegetable Pancakes)
Serving Size: 1 (177 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 127.5
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 0.8 g
- Cholesterol 93.0 mg
- Sodium 846.2 mg
- Total Carbohydrate 21.9 g
- Dietary Fiber 5.6 g
- Sugars 6.8 g
- Protein 5.1 g
The following items or measurements are not included:
gluten-free rice flour mix