Hanukkah is early this year! Whether you celebrate or not, give these family-friendly latkes a try. Might even make a lovely addition to your Thanksgiving dinner. What are your favorite Hanukkah recipes?
Ingredients
- 2 large parsnips, peeled
- 2 large russet potatoes, scrubbed
- 2 large carrots, scrubbed or peeled
- 1 leek, white and light green parts thinly sliced (optional)
- 3⁄4 cup all-purpose flour (I have substituted a few different GF flour blends with great success)
- 1 teaspoon baking powder 3 large eggs, beaten
- Sea salt and pepper, to taste
Directions
Preheat your non-stick griddle to 350 degrees. Use a food processor (or grater) to grate the parsnip and potato. Use a salad spinner to rinse the parsnip and potato and spin off the excess liquid (you can also rinse in a colander and pat dry). Transfer to a mixing bowl. Use the food processor (or grater) to grate the carrot and add carrot and optional leek to the parsnip and potato. Stir into the veggies the flour, baking powder, eggs, and salt and/or pepper (I use my hands to mix). Drop the mixture onto the griddle in large spoonfuls, flattening with the spoon. Cook, turning once, until brown, about 3 minutes per side. Transfer to a warmer or serve immediately with applesauce and sour cream.
Recipe adapted from kvellinthekitchen.com
