Potato & Veggie Latkes
December 7th, 2010 by Elise Printer friendly version
Leave a reply »
Latkes 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.
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)
- 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.
- Move the potato and onion to a large bowl. Add the eggs, flour, baking powder, salt and pepper and stir to combine.
- 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.
- Preheat the oven to 200 degrees.
- 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.
- 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