Now, since it is the last night of Chanukah, I am reposting my root vegetable or latke recipe. Enjoy!
Root Vegetable Latkes:
1 large carrot,1 large beet, one medium sized parsnip, one large Yam, all grated in a food processor or hand grater and separated in their own bowls
1 medium onion, finely chopped or processed in a food processor
4 rounded TBS flour (Use almond flour if you are gluten free)
2 beaten eggs
pinch baking soda
pinch of salt (more to taste after they are done)
2/3 cup avocado oil or other healthy oil
12″ frying pan (I use cast iron)
In one big colander, add shredded yams and beets and 1/2 the onion. Press out as much of the liquid as you can. Transfer to a large bowl and add one beaten eggs and stir to combine. Then in another colander or same one rinsed out, add the shredded parsnip and carrots and the other 1/2 of the onion. Drain liquid and add one egg and stir. Transfer each mixture to their own bowls.
In a separate bowl, combine flour, salt and baking soda. Add 1/2 dry mixture to each bowl of wet and stir until combined.
On a cutting board or plates, mold some latkes, I do 3-4″ wide, about 1/2-3/4″ thick.
Place skillet over medium to high flame. After a minute or two, add the oil. Let heat up for a few minutes and when you throw in a piece of the potato and it sizzles, you are ready to fry!
Place in as many latkes as will fit in the pan by sliding them off the plates with a spatula, allowing an inch or so of space in between so you have room to flip them and so the temp. of the oil won’t go down too much. This higher temp.will also keep the latkes from getting overly greasy and soggy.
Line a plate with paper towels. Fry for about 3-4 minutes per side until golden brown and then place on paper towel lined plate. Eat immediately with the traditional sour cream or applesauce or any other condiment. In my house it will most certainly be sour cream and ketchup, although I also tried them with my apple cider reduction which was phenomenal…