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Kosher recipe: Root Vegetable Latkes
Published: 11/20/2008 by Chef Mendy
Latkes are pancakes made from potatoes and are traditionally served as a side dish during Hanukkah. Though they can be made ahead and kept warm in the oven, these latkes are best served immediately. Yield 5 servings (serving size: 2 latkes) Ingredients 2 1/2 cups shredded peeled baking potato (about 1 large) 1 1/4 cups shredded parsnips 1 1/4 cups shredded peeled sweet potato 1 teaspoon salt 1 1/4 cups chopped onion 1/4 cup all-purpose flour 1/2 teaspoon black pepper 2 large egg whites 2 tablespoons vegetable oil, divided Preparation Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes. Drain and squeeze excess moisture from potato mixture. Transfer potato mixture to large bowl; add onion, flour, and pepper. Toss well; stir in egg whites. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned. Repeat procedure with 1 tablespoon oil and remaining batter.
