Laura Simon's Root-Vegetable Latkes
Laura Simon's Root-Vegetable Latkes might be just the side dish you are searching for. One serving contains 35 calories, 1g of protein, and 1g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 30. Head to the store and pick up pepper, mature potatoes, eggs, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Hanukkah. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet.
Instructions
Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl.
Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible.
Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom.
Add the starch to the vegetable mixture.
Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil.
Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden.
Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes.