Sweet Potato-Parsnip Latkes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These matzo latkes feature sweet potatos, parsnips, and shallots, making them ideal for Hanukkah celebrations. The Gingered Sour Cream complements the latkes perfectly. Ingredients:
2 pounds garnet sweet potatoes (often labeled |
1 pound parsnips, peeled |
10 shallots, peeled |
6 large eggs, beaten |
3/4 cup plus 2 tbsp. matzo meal |
1 tablespoon coarse kosher salt |
1 teaspoon freshly ground black pepper |
vegetable oil for frying |
gingered sour cream |
Directions:
1. Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, parsnips, and shallots. Toss together in a large bowl.
2. Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix well.
3. Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350°, scoop 1/3 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.
4. Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with Gingered Sour Cream.
5. Note: Nutritional analysis is per latke.
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