This lighter take on the classic recipe will be gobbled up as quickly as the original—and is still best served with applesauce and sour cream.
Ingredients:
- 1 large parsnip, peeled and shredded
- 2 large russet potatoes, scrubbed and shredded
- 2 large carrots, peeled and shredded
- 3 leeks (white and light green parts only) or 1 onion, chopped
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs, beaten
- Salt and pepper to taste
- 1/2 cup vegetable oil
Instructions:
- 1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
- 2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
- 3. Heat the oil in a large skillet over medium-high heat.
- 4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.
Vegetable Latkes • Yield: 6 servings
Ingredients:
- 1 large parsnip, peeled and shredded
- 2 large russet potatoes, scrubbed and shredded
- 2 large carrots, peeled and shredded
- 3 leeks (white and light green parts only) or 1 onion, chopped
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs, beaten
- Salt and pepper to taste
- 1/2 cup vegetable oil
Vegetable Latkes Nutrition Facts:
• Diet:
• Calories: 124.02
• Fat: 129.54
• Carbs: 96.46
• Protein: 52.02
• Cholesterol: 186.00
• Calcium: 81.69
• Sodium: 161.56* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.