Alayne Zatulov's Giant Vegetable Latkes
Published December 3, 1985
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound Idaho potatoes, scrubbed but unpeeled and shredded
½ pound carrots, scraped and shredded
1 cup shredded onion
¾ cup finely shredded celery root
1 Granny Smith apple, peeled, cored and coarsely shredded
2 eggs, lightly beaten
½ cup finely minced parsley
¼ cup flour
1 teaspoon dried thyme
Salt and freshly ground black pepper
½ cup cooking oil
Nutritional analysis per serving (8 servings)
23 grams carbs; 40 milligrams cholesterol; 235 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 15 grams fat; 4 grams fiber; 405 milligrams sodium; 4 grams protein; 5 grams sugar
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.
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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.