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It was most appropriate that these were the winner of the Star for Chez Hanukkah-themed dinner.This lighter take on the classic recipe will be gobbled up as quickly as the original—and while it can be served with applesauce and sour cream, just 'all by themselves' is just as good... and no doubt, good for you.
Try them out, and see if you don't agree that these are a real 'keeper.
- Chez
Ingredients- 1 large parsnip, peeled and shredded
- 1 large russet potatoes, scrubbed and shredded
- 1 large carrots, peeled and shredded
- 1/2 red onion, chopped
- 3/4 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 3 large eggs, beaten
- Salt and pepper to taste
- 3/4 cup vegetable oil
- In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
- Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
- Heat the oil in a large skillet over medium-high heat.
- 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.
