"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Garden Vegetable Latkes Recipe

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This recipe for Garden Vegetable Latkes, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Friday, March 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz Yukon Gold potatoes, peeled, cut into 1 inch pieces
8 oz carrots, (2 large), peeled, cut into 1 inch pieces
8 oz parsnips (2 large), peeled, cut into 1 inch pieces
1/4 c all purpose flour
1/4 c chopped fresh dill
1/4 c chopped green onions
1/2 tsp salt
1/2 tsp pepper
2 large eggs, beaten to blend

10 tbsp vegetable oil

Directions:
Directions:
Preheat oven to 325F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel and squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables and toss to coat. Mix in eggs.
Heat 6 tbsp oil in large skillet over medium heat. Working in batches, drop 2 heaping tbsp batter per pancake into hot oil. Using spoon, spread to 4 inch rounds. Cook until brown, about 3 min per side. Transfer to sheet in oven. Serve hot.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
As served at Hanukkah at Lee and Lisa's 1995
Serve with chipped dill and green onions mixed in sour cream.

 

 

 

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