Root Vegetable Latkes

Name: Root Vegetable Latkes
Ingredients: 1 cup shredded carrot (1 medium); 1 cup shredded celeriac (1 medium); 1 cup shredded parsnip (1 medium); 3/4 cup shredded leek (1 medium, trimmed and rinsed); 1 1/4 cup shredded beets, rinsed and drained well (1 large); 2 cups shredded Idaho or russet potatoes; 2 large eggs, beaten; 1/2 cup matzah meal; 2 tsp kosher salt; 1/2 tsp cracked black pepper; Vegetable oil for frying

11 ingredients

3 steps

Ingredients

1 cup shredded carrot (1 medium)
1 cup shredded celeriac (1 medium)
1 cup shredded parsnip (1 medium)
3/4 cup shredded leek (1 medium, trimmed and rinsed)
1 1/4 cup shredded beets, rinsed and drained well (1 large)
2 cups shredded Idaho or russet potatoes
2 large eggs, beaten
1/2 cup matzah meal
2 tsp kosher salt
1/2 tsp cracked black pepper
Vegetable oil for frying

Directions

1

In a large bowl, combine carrots, celeriac, parsnip, leek and beets- reserve.
2

In a food processor with S-blade, pulse process potatoes for 30 seconds. Add mixture to shredded vegetables along with eggs, matzah meal, salt and pepper- mix well.
3

Form 1/4-cup potato mixture into pancakes and fry until golden (approx. 6-8 min per side).