Ritas Root Vegetable Latkes Food

ROOT VEGETABLE LATKE

Steps:

• Use large holes of box grater to grate the parsnip and sweet potato; place on center of large clean kitchen towel. Bring up ends of towel, then twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables.
• Place grated vegetables and hash browns in large bowl. Add cheese, onions, eggs, flour and baking powder; mix well.
• Heat broiler. Heat 3 Tbsp. oil in large ovenproof skillet on medium-high heat. Add vegetable mixture; press with back of spatula to flatten to even layer. Cook 3 to 4 min. or until bottom is golden brown. Drizzle with remaining oil. Transfer to broiler.
• Broil, 6 inches from heat, 6 to 8 min. or until top is golden brown and latke is crisp around edge. Cut into wedges.
• Serve topped with applesauce and sour cream.

LAURA SIMON'S ROOT-VEGETABLE LATKES

Steps:

• Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
• Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
• In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.

ROOT VEGETABLE LATKES

Steps:

• Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
• Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
• Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
• Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.

RITA'S ROOT VEGETABLE LATKES

Steps:

• In a large bowl, combine carrots, celery root, parsnip, leek and beets. Reserve.
• In a food processor fitted with the steel S blade, pulse-process potatoes for 30 seconds. Add to shredded vegetables. Add eggs, matzoh meal, salt and pepper. Mix well.
• Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches.
• Form mixture into pancakes: use an ice-cream scoop, then flatten with spatula in pan. Let cook for 6-8 minutes or until golden on one side.
• Flip and cook 6-8 minutes more until golden.
• Drain on paper towels and serve.

ROOT VEGETABLE LATKES

Steps:

• Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes.
• Drain and squeeze excess moisture from potato mixture. Transfer potato mixture to large bowl; add onion, flour, and pepper. Toss well; stir in egg whites.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned.
• Repeat procedure with 1 tablespoon oil and remaining batter.

VEGETABLE LATKES

Steps:

• Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater. Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.
• Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.
• Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.