Latkes; Fried Vegetable Pancakes from Europe and the Middle East

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).

Ingredients

russet potatoes

russet potatoes

1 C

parsnips

parsnips

0.5 C

yams

yams

0.5 C

garlic

garlic

3 cloves

egg

egg

1

flour

flour

1 oz

salt and pepper

salt and pepper

2 servings

ginger

ginger

0.5 inch

peanut

peanut

2 servings

applesauce and cream

applesauce and cream

2 servings

other onion

other onion

0.5 C

Cooking in Steps

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

    vegetable

    vegetable

    food processor
    food processor
    bowl
    bowl
  2. 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

    vegetable

    paper towels
    paper towels
  3. 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

    vegetable

    bowl
    bowl
  4. 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

    all purpose flour

    egg

    egg

    bowl
    bowl
  5. 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

    vegetable

    all purpose flour

    all purpose flour

    egg

    egg

    cutting board
    cutting board
  6. 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

    peanut oil

    water

    water

    frying pan
    frying pan
  7. 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
    frying pan
    spatula
    spatula
  8. 8
    Remove from pan and place on paper towels to drain excess oil.

    cooking oil

    cooking oil

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

    oven
    oven