Potato & Veggie Latkes

December 7th, 2010 by Elise Printer friendly version Printer friendly version Leave a reply »
Potato & Veggie LatkesLatkes are traditionally eaten during Hanukkah, but they make a tasty dish that will help you celebrate any special occasion! This recipe makes 3 different types of latkes and each type is a different color with a slightly different flavor. I serve them with braised red cabbage in a red-wine cranberry sauce which I hope to post to my blog shortly, as well as a homemade sweet bread.
Nutritional Information
294 calories; 7g protein; 31g carbohydrates; 16g fat; 106mg cholesterol; 702mg sodium; 4g fiber

Makes 4 servings
  • 3 cups russet potatoes, peeled and grated
  • 1/2 cup onion, grated
  • 2 eggs, lightly beaten
  • 1/4 cup unbleached white flour or matzo meal
  • 1/2 teaspoon baking powder
  • 1 teaspoon of salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup rutabaga, peeled and grated
  • 1/2 cup beets, peeled and grated
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1/4 cup vegetable oil
  • Sour cream or yogurt (optional)
  1. Line a colander with paper towels and drain the grated potatoes and onion in it. Press out as much liquid as possible. Removing the liquid helps the latkes to become crispy.
  2. Move the potato and onion to a large bowl. Add the eggs, flour, baking powder, salt and pepper and stir to combine.
  3. Divide the mixture into 3 smaller bowls. Add the rutabaga to the first of the bowls, the beets to the second and the parsley and dill to the third. Mix each to combine.
  4. Preheat the oven to 200 degrees.
  5. Warm the oil over high heat in a large skillet. Fry latkes using a scant 1/2 cup of batter for each and flattening it in the skillet with a spatula. Fry latkes on both sides until browned, about 5 minutes per side. Drain well on paper towels.
  6. Transfer to a baking dish in a single layer and keep warm in the oven until ready to serve
From Moosewood Restaurant Celebrates by the Mooswood Collective

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