Rita's Root Vegetable Latkes
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
18 latkes
- Serves:
- 18
ingredients
- 236.59 ml carrot, shredded (250 mL)
- 236.59 ml celery root, shredded (250 mL)
- 236.59 ml parsnip, shredded (250 mL)
- 118.29 ml leek, shredded (125 mL)
- 236.59 ml beet, rinsed and drained and shredded (250 mL)
- 473.18 ml idaho potatoes (500 mL) or 473.18 ml russet potatoes, shredded (500 mL)
- 2 large eggs, beaten
- 118.29 ml matzo meal (125 g)
- 4.92 ml coarse salt (5 mL) or 4.92 ml kosher salt (5 mL)
- 2.46 ml coarsely grated black pepper (2 mL)
- vegetable oil, for frying
directions
- In a large bowl, combine carrots, celery root, parsnip, leek and beets. Reserve.
- In a food processor fitted with the steel S blade, pulse-process potatoes for 30 seconds. Add to shredded vegetables. Add eggs, matzoh meal, salt and pepper. Mix well.
- Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches.
- Form mixture into pancakes: use an ice-cream scoop, then flatten with spatula in pan. Let cook for 6-8 minutes or until golden on one side.
- Flip and cook 6-8 minutes more until golden.
- Drain on paper towels and serve.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!