Potato vegetable latkes
We grilled some portobellos and served with garlic herb aoli on beautiful focaccia bread, and grilled some corn on the cob, and I made a batch of latkes. I haven't made them In ages.
Instead of just potatoes and onions, I also used parsnip and yellow squash. The aoli made a good topping for this, too.
Potato vegetable latkes
2 small potatoes
1 small parsnip
I small yellow squash
Half a large onion
2 eggs
3 tbsp ap flour
1 tbsp cornstarch
Herbs of choice
Evoo
Wash potatoes and squash. Wash and scrape parsnip.
Put potatoes, squash, parsnip, and onion through the fine disk on a food processor shredder.
Place the shredded veggies in Ice water for 10 min
Drain veggies in a strainer, pressing water out with a large spoon
Place veggies on a linen or cotton dishcloth, gather edges, and twist, squeezing out as much water as possible
Place in a bowl. Add two eggs, and flour, and corn starch, mix til combined
Season with salt and pepper and any herbs you like. I added onion powder, thyme, chives, and a few shakes of penzeys green goddess seasoning.
Add a few tbsp of Evoo to a large frying pan or griddle and brush around so surface is coated
Use a 1/3 cup measure to pack in the veggie mixture, and carefully invert onto hot griddle. Use the beck of the cup to slightly flatten the latke.
Fry til golden on each side,
Serve with either applesauce, sour cream, or aoli
To make garlic herb aoli, combine equal parts of lower fat mayo and sour cream, onion and garlic powder to taste. (Or fresh roasted garlic if you plan ahead) and your favorite herbs. I like rosemary, chives, thyme etc.
My family often turns their noses up at veggies, so I just told them these were potato pancakes. They didn't notice the parsnip and squash- it all looks like potato. And they really liked them.
Instead of just potatoes and onions, I also used parsnip and yellow squash. The aoli made a good topping for this, too.
Potato vegetable latkes
2 small potatoes
1 small parsnip
I small yellow squash
Half a large onion
2 eggs
3 tbsp ap flour
1 tbsp cornstarch
Herbs of choice
Evoo
Wash potatoes and squash. Wash and scrape parsnip.
Put potatoes, squash, parsnip, and onion through the fine disk on a food processor shredder.
Place the shredded veggies in Ice water for 10 min
Drain veggies in a strainer, pressing water out with a large spoon
Place veggies on a linen or cotton dishcloth, gather edges, and twist, squeezing out as much water as possible
Place in a bowl. Add two eggs, and flour, and corn starch, mix til combined
Season with salt and pepper and any herbs you like. I added onion powder, thyme, chives, and a few shakes of penzeys green goddess seasoning.
Add a few tbsp of Evoo to a large frying pan or griddle and brush around so surface is coated
Use a 1/3 cup measure to pack in the veggie mixture, and carefully invert onto hot griddle. Use the beck of the cup to slightly flatten the latke.
Fry til golden on each side,
Serve with either applesauce, sour cream, or aoli
To make garlic herb aoli, combine equal parts of lower fat mayo and sour cream, onion and garlic powder to taste. (Or fresh roasted garlic if you plan ahead) and your favorite herbs. I like rosemary, chives, thyme etc.
My family often turns their noses up at veggies, so I just told them these were potato pancakes. They didn't notice the parsnip and squash- it all looks like potato. And they really liked them.
