| Perfect Parsnip and Carrot Latkes |
| Perfect Parsnip and Carrot Latkes |
Serve these golden rounds (with applesauce) alongside
slow-cooked beef brisket. |
| Ingredients |
- 2 medium carrots, peeled and coarsely shredded
- 5 small parsnips (about 1 pound), peeled and coarsely shredded
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon snipped chives or green onion
- 1 teaspoon chopped parsley
- salt and freshly ground black pepper to taste
- vegetable oil for frying
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| Cooking
Instructions |
- In large bowl, toss carrots and parsnips with flour. Add eggs, chives or green onion, parsley, and
salt and pepper to taste. Mix until evenly moistened.
- In 12-inch skillet, heat 1/4 inch oil over medium-high heat until barely smoking. With hands,
press together about 1/4 cup vegetable mixture; place in skillet and flatten with wide
metal spatula. Repeat to make 3 more latkes.
- Cook latkes about 5 minutes, turning once, until browned on both sides. (Reduce heat if latkes
are browning too quickly.) Transfer latkes to platter lined with paper towels to drain.
Cover loosely with foil; keep warm. Repeat with remaining vegetable mixture.
- Fatboy's Note: We used 1/2 teaspoon salt and 1/4 teaspoon pepper in the recipe.
|
| Comments |
Serve with applesauce. Makes about 16
latkes. |
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