Vegetable Latkes

Name: Vegetable Latkes
Ingredients: 1 large parsnip, peeled and shredded; 2 large russet potatoes, scrubbed and shredded; 2 large carrots, peeled and shredded; 3 leeks (white and light green parts only) or 1 onion, chopped; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 3 large eggs, beaten; Salt and pepper to taste; 1/2 cup vegetable oil

9 ingredients

4 steps

Ingredients

1 large parsnip, peeled and shredded
2 large russet potatoes, scrubbed and shredded
2 large carrots, peeled and shredded
3 leeks (white and light green parts only) or 1 onion, chopped
3/4 cup all-purpose flour
1 teaspoon baking powder
3 large eggs, beaten
Salt and pepper to taste
1/2 cup vegetable oil

Directions

1

1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
2

2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
3

3. Heat the oil in a large skillet over medium-high heat.
4

4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.