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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This lighter take on the classic recipe will be gobbled up as quickly as the originaland 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 |
Directions:
1. 1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
2. 2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
3. 3. Heat the oil in a large skillet over medium-high heat.
4. 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 towellined baking sheet in a 200°F oven until serving.
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