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Vegetable Latkes

Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, latkes, or potato pancakes, are a traditional Hanukkah dish.

  • yield: Makes 28

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Ingredients

  • 2 carrots (5 1/2 ounces)
  • 2 parsnips (11 1/2 ounces)
  • 1 Idaho potato (1 pound)
  • 3 scallions, thinly sliced, white and light-green parts only
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • Sour cream, for garnish

Directions

  1. Step 1

    Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater. Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.

  2. Step 2

    Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.

  3. Step 3

    Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.

Source
Martha Stewart Kids, Holiday

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Reviews (1)

  • aussum 5 Dec, 2007

    I need to remember this one for Christmas each yr. It's simple.