Parsnip Potato Latkes Vegan Gluten Free Food

PARSNIP & POTATO LATKES (VEGAN & GLUTEN FREE)

Steps:

• Preheat oven to 325 degrees. Place a parchment lined baking sheet in the oven to warm.
• Grate potatoes and parsnips with either a hand grater or food processor.
• In a large bowl add the grated potatoes and parsnips. Press with paper towels to remove excess liquid.
• Add the remaining ingredients from green onion to turmeric (except the grapeseed oil) and combine well.
• Heat a large skillet on medium-high heat with a teaspoon of oil. Make medium size patties with your hand and place on skillet. Fry for 2 minutes on each side. Fry until all latkes are completed.
• Place latkes on a baking sheet and bake for 25 minutes.

CRISPY VEGAN AND GLUTEN FREE POTATO LATKES

Steps:

• Coarsely grate the potatoes and onion using a box grater. Use a cheesecloth or nut milk bag to squeeze and wring out as much of the liquid as possible. Discard the liquid and place the grated potatoes and onions into a medium-sized mixing bowl.
• Add the arrowroot powder/starch, garlic powder, salt and pepper and stir to combine until the arrowroot powder is absorbed. Set potato mixture aside briefly.
• Heat 1/4-inch of olive oil in a non-stick skillet or cast iron skillet over medium-high heat. Once the oil is hot, form the potato patties. To do this, pack the potato mixture into a 1/4 cup measuring cup to help mold into patties. Carefully place each patty in the skillet.
• Use a spatula to flatten the potato pancakes immediately. The thinner they are the crispier they will be. Cook for 5 minutes per side until deeply golden brown with crispy edges. If they do not easily lift off the skillet with the spatula then they are not ready to be flipped.
• Transfer the latkes to a plate lined with paper towels to sop up excess oil. Sprinkle with salt. Once slightly cooled, place another paper towel on top and gently press down to sop up the oil on the top of the latkes if desired. If you do this you may want to sprinkle with more salt.
• Repeat until all the batter is fried, adding more oil to the pan as needed.
• Serve latkes while hot with apple sauce, vegan sour cream, green onions, fresh dill and/or flaky sea salt. If making in advance, move the latkes to a parchment-lined baking sheet and keep in the oven at 225 degrees until ready to serve.

SPICY CARROT, PARSNIP AND POTATO LATKES

Steps:

• Preheat the oven to 300 degrees. Place a rack over a sheet pan.
• In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
• Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
• Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)

Steps:

• Peel and remove ends from parsnips and carrots.
• Grate parsnips and carrots by hand or with your food processor's grater attachment.
• Place in large bowl.
• Puree onions and garlic in food processor and add to vegetable mixture.
• Add remaining ingredients and mix well.
• Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
• Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
• Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
• Flip and cook on the second side.
• Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
• Serve hot.