Vegetable Latkes Food

VEGETABLE PANCAKES

Steps:

• in a mixing bowl stir together the flour, baking powder, salt and pepper.
• In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
• Add this to the dry ingredients and stir until combined.
• Using a large skillet, heat 1 tablespoon of oil over medium heat.
• Pour the batter by tablespoons into the pan, making a few pancakes at a time.
• Cook about 2 minutes on each side and golden brown.
• Add the remaining oil to the pan as needed.
• Serve immediately.

VEGETABLE LATKES

Steps:

• 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.

TRICOLOR VEGETABLE LATKES

Steps:

• Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
• Let vegetables rest 15 minutes.
• Drain well, pressing between paper towels, and set aside.
• Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
• Grate potatoes, and press between paper towels to remove excess water.
• Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
• Add red onion and next 6 ingredients, stirring gently to combine.
• Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
• Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
• Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
• Remove from skillet, and drain on paper towels.
• Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
• Serve immediately.

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.

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.

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

POTATO-VEGETABLE LATKES

Steps:

• Child: Peel the potatoes and carrots. Put the potatoes in cold water.
• Adult with Child: This is a perfect way to teach your child how to use the food processor. Depending on the age, keep a good watch over him or her. Use the steel blade or the shredding blade to grate the zucchini, potatoes, carrots, and onion. Show the child how to use the "pulse" button or turn the machine on and off frequently so the vegetables don't turn into the soupy mess called a puree. Vegetables can also be grated by hand with an aluminum grater.
• Child: In a bowl, mix together the grated vegetables, beaten eggs, salt, and pepper. Stir in the matzah meal. Shape the batter into pancakes, using 1-2 tablespoons of mixture for each.
• Adult with Child: Fry the latkes, a few at a time, in 1-2 tablespoons hot oil for 1 1/2 minutes per side. Add additional oil as necessary. Drain on paper towels. Serve hot with applesauce.

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.