VEGETABLE AND FETA LATKES
There are great for a change of latke pace! Terrific for Hanukah parties when you're looking to give your friends a little extra.
Provided by Edna
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
- In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
- Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 17.3 g, Cholesterol 104.1 mg, Fat 14.6 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 390.3 mg, Sugar 2.9 g
VEGETABLE LATKES
Provided by Victoria Granof
Categories Potato Side Fry Hanukkah Kid-Friendly Quick & Easy Dinner Carrot Parsnip Cookie Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6
Number Of Ingredients 9
Steps:
- 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
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional Hanukkah dish. These latkes are made with carrots, parsnips, potatoes, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 28
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater. Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.
- Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.
- Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.
LAURA SIMON'S ROOT-VEGETABLE LATKES
Provided by Food Network
Categories side-dish
Yield Makes about 30 2-inch pancakes
Number Of Ingredients 10
Steps:
- Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
- Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
- In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.
ROOT VEGETABLE LATKES
We've spruced up traditional latkes by incorporating a few readily available root vegetables to lend dimension-and color-to the classic recipe. The vegetables can be shredded in a food processor or by hand using a box grater.
Provided by Food Network Kitchen
Time 1h30m
Yield about 2 dozen latkes
Number Of Ingredients 12
Steps:
- Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
- Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
- Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
- Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.
TRICOLOR VEGETABLE LATKES
We are serving a latkes buffet for the first night of Chanukah and I want to include this recipe. It sounds very interesting! Not only for Chanukah, especially if the vegetables can't be seen, perfect for picky eaters! Coastal Living Magazine, 11/2007 edition. Chef Judy Gallagher. I allowed for resting time.
Provided by Manami
Categories Yam/Sweet Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
- Let vegetables rest 15 minutes.
- Drain well, pressing between paper towels, and set aside.
- Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
- Grate potatoes, and press between paper towels to remove excess water.
- Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
- Add red onion and next 6 ingredients, stirring gently to combine.
- Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
- Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
- Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
- Remove from skillet, and drain on paper towels.
- Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
- Serve immediately.
ALAYNE ZATULOV'S GIANT VEGETABLE LATKES
Provided by Florence Fabricant
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine shredded potatoes, carrots, onion, celery root and apple in a bowl. Stir in eggs, parsley, flour and thyme. Season with salt and pepper.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 5 grams, TransFat 0 grams
GARDEN VEGETABLE LATKES
Categories Food Processor Potato Vegetable Side Hanukkah Vegetarian Carrot Parsnip Winter Pan-Fry Healthy Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.
- Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
VEGETABLE PANCAKES
Make and share this Vegetable Pancakes recipe from Food.com.
Provided by JoJoStar
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- in a mixing bowl stir together the flour, baking powder, salt and pepper.
- In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
- Add this to the dry ingredients and stir until combined.
- Using a large skillet, heat 1 tablespoon of oil over medium heat.
- Pour the batter by tablespoons into the pan, making a few pancakes at a time.
- Cook about 2 minutes on each side and golden brown.
- Add the remaining oil to the pan as needed.
- Serve immediately.
Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2
More about "vegetable latkes recipes"
WAFFLED VEGETABLE LATKES (NO FRYING!) - SKINNYTASTE
From skinnytaste.com
Ratings 22Calories 205 per servingCategory Appetizer, Breakfast, Brunch, Side Dish
VEGETABLE LATKES - KOSHER RECIPE - CHABAD
From chabad.org
WAFFLED VEGETABLE LATKES (NO FRYING!) - QUINOA RECIPE
From quinoarecipe.com
CRISPY VEGAN LATKES - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGETABLE LATKES RECIPE | RECIPELAND
From recipeland.com
CRISPY ROOT VEGETABLE LATKES WITH BEET PUREE RECIPE
From myrecipes.com
HOW TO MAKE RECIPE FOR POTATO LATKES (STEP BY STEP)
From thevegdiet.com
VEGETABLE LATKES - UNA ROSE VEGAN
From unarosevegan.ca
SHREDDED ROOT VEGETABLE LATKES | SARA MOULTON
From saramoulton.com
LATKE RECIPES | COOKING LIGHT
From cookinglight.com
VEGETABLE LATKES – GLUTEN-FREE, LOW FODMAP
From fodmapeveryday.com
ROOT VEGETABLE LATKES RECIPE | REAL SIMPLE
From realsimple.com
WAFFLED VEGETABLE LATKES – EVERY DAY RECIPES
From everydayrecipes.recipes
VEGETABLE LATKES RECIPE | WOOLWORTHS
From woolworths.com.au
VEGETABLE LATKES | MARK'S DAILY APPLE
From marksdailyapple.com
MOUTH-WATERING LATKES WITH TAMARIND CHUTNEY [VEGAN/GLUTEN-FREE]
From mtlveg.com
GLUTEN-FREE VEGETABLE LATKES - BULLETPROOF
From bulletproof.com
VEGETABLE LATKES | BETTER HOMES & GARDENS
From bhg.com
SHREDDED ROOT VEGETABLE LATKES | SARA MOULTON
From saramoulton.com
GARDEN VEGETABLE LATKES | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
NO-POTATO VEGETABLE LATKES - JAMIE GELLER
From jamiegeller.com
CURRY VEGETABLE LATKES - THANKSGIVUKAH HOLIDAY RECIPE
From toriavey.com
VEGETABLE LATKES - JEWISH RECIPES
From fooddiez.com
SAVORY VEGETABLE LATKES - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
ROOT VEGETABLE LATKES RECIPE | MYRECIPES
From myrecipes.com
ROOT VEGETABLE LATKES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
AN ACCLAIMED CHEF'S VEGGIE LATKE RECIPE - ONE KINGS LANE
From onekingslane.com
BAKED! VEGETABLE LATKES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
VEGETABLE LATKES - JEWISH RECIPES
From fooddiez.com
PALEO VEGETABLE LATKES | PALEOMAZING
From paleomazing.com
ROASTED ROOT VEGETABLE LATKES RECIPE | COOKING LIGHT
From cookinglight.com
LECTIN-FREE PURPLE ROOT VEGETABLE LATKES - LECTIN FREE MAMA
From lectinfreemama.com
VEGETABLE LATKES | COOK FOR YOUR LIFE
From cookforyourlife.org
VEGETABLE PANCAKE MIX - THERESCIPES.INFO
From therecipes.info
EASY POTATO VEGETABLE PANCAKES RECIPE (LATKES)
From kitchenstewardship.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love