Latkes; Fried Vegetable Pancakes from Europe and the Middle East
Forget going out to eat or ordering takeout every time you crave Jewish food. Try making Latkes; Fried Vegetable Pancakes from Europe and the Middle East at home. This recipe makes 2 servings with 392 calories, 8g of protein, and 19g of fat each. For 83 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a very affordable breakfast for Hanukkah. This recipe is liked by 1 foodies and cooks. A mixture of russet potatoes, salt and pepper, peanut, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Similar recipes include Middle East Vegetable Tacos, Middle East Salad - Fried Aubergine And Chickpeas, and Khoshaf -- Dried Fruit and Nut Compote (Iran -- Middle East).
Diets
Ingredients
russet potatoes
1 C
parsnips
0.5 C
yams
0.5 C
garlic
3 cloves
egg
1
flour
1 oz
salt and pepper
2 servings
ginger
0.5 inch
peanut
2 servings
applesauce and cream
2 servings
other onion
0.5 C
Cooking in Steps
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1Skin the vegetables and in a standard food processor, grate them into a suitable bowl.
vegetable
food processor
bowl -
2Take a handful of the grated vegetables and squeeze as much moisture from it as possible. Then place on a paper towel. Continue until you have squeezed out as much of the moisture as you can.
vegetable
paper towels -
3Clean and dry the original bowl and repeat the process of squeezing the vegetables dry but putting them in the bowl when finished. Then stir them to mix thoroughly.
vegetable
bowl -
4In a separate bowl, beat the egg with the flour to form a sticky glue that will hold the latkes together.
all purpose flour
egg
bowl -
5Mix the sticky egg and flour with the vegetable mixture and form into flat pancakes about 3 to 4 inches in diameter then place on a cutting board.
vegetable
all purpose flour
egg
cutting board -
6Heat about 1/8 inch of peanut oil in a 10 inch cast iron skillet over medium high heat until a drop of water sizzles upon contact.
peanut oil
water
frying pan -
7Place three of the pancakes into the skillet, press down with a spatula to thin them and cook until the edges start to turn deep brown. Flip them over carefully and cook for 2 to 3 minutes more.
frying pan
spatula -
8Remove from pan and place on paper towels to drain excess oil.
cooking oil
paper towels
frying pan -
9Repeat until all are cooked and drained then place in a 175-200*F warming oven until ready to be served.
oven