Latkes; Fried Vegetable Pancakes from Europe and the Middle East

Ready in : 45 mins

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

LACTO OVO VEGETARIAN

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

1
Skin the vegetables and in a standard food processor, grate them into a suitable bowl.

vegetable

food processor

bowl
2
Take 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
3
Clean 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
4
In 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
5
Mix 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
6
Heat 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
7
Place 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
8
Remove from pan and place on paper towels to drain excess oil.

cooking oil

paper towels

frying pan
9
Repeat until all are cooked and drained then place in a 175-200*F warming oven until ready to be served.

oven

Similar Recipes

Vanilla Coconut Snowball Cupcakes

You can never have too many American recipes, so give Vanilla Coconut Snowball Cupcakes a try. For

Calories : -- Kcal

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary is a

Calories : 242.41 kcal

Pumpkin soup with wine

Pumpkin soup with wine might be a good recipe to expand your hor d'oeuvre collection. This recipe ma...

Calories : 429.02 kcal

Herbed Goat Cheese Yogurt Dip w. Caramelized Onions

If you want to add more

Calories : -- Kcal

Moroccan Couscous and Chickpea Salad

You can never have too many side dish recipes, so give Moroccan Couscous and Chickpea Salad a try. T...

Calories : -- Kcal

Latkes; Fried Vegetable Pancakes from Europe and the Middle East

Diets

LACTO OVO VEGETARIAN

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

1 Skin the vegetables and in a standard food processor, grate them into a suitable bowl.

vegetable

2 Take 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

3 Clean 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

4 In a separate bowl, beat the egg with the flour to form a sticky glue that will hold the latkes together.

all purpose flour

egg

5 Mix 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

6 Heat 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

7 Place 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.

8 Remove from pan and place on paper towels to drain excess oil.

cooking oil

9 Repeat until all are cooked and drained then place in a 175-200*F warming oven until ready to be served.

Nutrition ?

Similar Recipes

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

Herbed Goat Cheese Yogurt Dip w. Caramelized Onions

Moroccan Couscous and Chickpea Salad

1
Skin the vegetables and in a standard food processor, grate them into a suitable bowl.

2
Take 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.

3
Clean 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.

4
In a separate bowl, beat the egg with the flour to form a sticky glue that will hold the latkes together.

5
Mix 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.

6
Heat 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.

7
Place 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.

8
Remove from pan and place on paper towels to drain excess oil.

9
Repeat until all are cooked and drained then place in a 175-200*F warming oven until ready to be served.