Potato Latkes with Winter Vegetables
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 pancakes
Complexity: easily
Quantity: 24 pancakes
This recipe adds a few more readily available root vegetables to traditional Jewish potato latkes—parsnips, carrots, beets, and onions—to enhance their flavor and color. A food processor will help you quickly grate all the vegetables, but if you don't have one, simply grate them on a coarse grater. Serve the latkes piping hot with cold sour cream. Dip and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 Russet Burbank potatoes (approximately 450 g)
- 3 small parsnips
- 2 medium beets
- 2 large carrots
- 2 large onions
- 1.5 cups premium flour
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 tsp chopped fresh thyme leaves (3-4 sprigs)
- Vegetable oil, for frying
- 1 cup sour cream
We recommend
Recipes with similar ingredients: potato, parsnip root, beet, carrot, eggs, sour cream, flour, thyme
Cooking the dish according to the recipe:
- Peel the potatoes and grate them in a food processor. Transfer them to a large bowl when the food processor bowl is full. Repeat with the parsnips, beets, carrots, and onions. Mix the vegetables with your hands until they are broken up and evenly distributed. Add the flour, eggs, baking powder, and thyme and mix well. Season generously with salt and pepper.
- Line a baking sheet with paper towels. Pour 1 cm of vegetable oil into a large skillet. Heat over medium-high heat until the oil is very hot, but not smoking. To test if the oil is hot enough, drop in a little of the vegetable mixture; if it sizzles, the oil is ready.
- Scoop 1/4 cup of the vegetable mixture into the pan and carefully add them to the pan, lightly flattening each mound with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to reheat the oil between batches or reduce the heat if the latkes are browning too quickly on the first side. Transfer to the prepared baking sheet.
- Serve latkes immediately or bake in a preheated oven at 95°C (205°F). Serve with sour cream.
Author of the recipe - Stephanie Alleyne is the head of masterclasses and themed dinners for restaurant staff, catering bars, and menu developers.
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