Alayne Zatulov's Giant Vegetable Latkes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound Idaho potatoes, scrubbed but unpeeled and shredded
- ½pound carrots, scraped and shredded
- 1cup shredded onion
- ¾cup finely shredded celery root
- 1Granny Smith apple, peeled, cored and coarsely shredded
- 2eggs, lightly beaten
- ½cup finely minced parsley
- ¼cup flour
- 1teaspoon dried thyme
- Salt and freshly ground black pepper
- ½cup cooking oil
Nutritional analysis per serving (8 servings)
235 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 405 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine shredded potatoes, carrots, onion, celery root and apple in a bowl. Stir in eggs, parsley, flour and thyme. Season with salt and pepper.
- Step 2
Heat half the oil until very hot in a heavy 10-inch skillet. Spread vegetable mixture into the skillet in an even layer, covering the entire surface.
- Step 3
Fry vegetable mixture undisturbed until edges begin to show color, 5 to 8 minutes. If it sticks to the pan, gently release it with a thin spatula.
- Step 4
When the underside is golden, slide the pancake onto a large plate. Invert another plate over it, and flip it over. Add remaining oil to the skillet, and when it is hot, slide the pancake back into the skillet to brown the other side. Fry until crisp.
- This pancake can be served with 12 ounces fresh mushrooms, sliced and sauteed, spooned on top.
Private Notes
Comments
The latke can be pan fried with very little oil.