The "Eight Crazy Nights of Hanukkah" begin at sundown on Tuesday December 16th, and in honor of the Festival of Lights, MIAbites contributor, David Sprintis shares his wife Rona's, favorite Vegetable Latke recipe via Epicurious. Like all good cooks, Rona has tweaked the recipe to suit the individual tastes of her and her family.
" The original recipe is from Epicurious. What we do differently is that we actually wring out the moisture by squeezing the shredded vegetables in a dish cloth. We also add scallions and fresh (or dried) dill if we have them. We also make these for Passover, substituting matzoh meal for the flour, and eliminating the baking powder ."
by Victoria Granof
1 large parsnip, peeled and shredded
2 large russet potatoes, scrubbed and shredded
2 large carrots, peeled and shredded
3 leeks (white and light green parts only) or 1 onion, chopped
3/4 cup all-purpose flour
1 teaspoon baking powder
3 large eggs, beaten
Salt and pepper to taste
1/2 cup vegetable oil
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.
Serve with applesauce or sour cream.
( Recipe via Epicurious.com )
So, this weekend, whether you are decorating a tree or getting the Menorah set up, why not try this easy Latke recipe.