Who says Hanukkah latkes have to be made with potatoes? A trio of root veggies—carrots, parsnips and golden beets—lend our latkes a golden hue and a touch of sweetness, while exotic spices add a bit of heat.
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- sea salt and freshly ground black pepper, to taste
- 2 cups carrot (about 2 medium carrots), peeled and grated
- 2 cups parsnips (about 3 medium parsnips), peeled and grated
- 2 cups golden beets (about 1 large beet), peeled and grated
- 1/4 cup onion, peeled and grated
- 3 large eggs, beaten
- 1 cup olive oil
Instructions
- In a large bowl, mix together flour, baking powder, ginger, coriander, cumin and a pinch of salt and pepper. Fold in carrots, parsnips, beets and onions, and stir to coat well. Add eggs and mix well, until evenly moist.
- Heat 3/4 cup of the olive oil in a large, nonstick pan over medium to medium-high heat. (Test the oil with a pinch of the batter—it should sizzle when it hits the pan.) Using a 1/2-cup measure, drop a heaping dollop of batter into the pan, leaving enough room between each for air to circulate. (You’ll probably get 5-6 mounds at a time.)
- Let batter set for 2 minutes, then flatten gently with a stiff spatula. Cook for 3-5 more minutes, until crisp on the bottom, and flip. Cook 4-6 minutes on the second side, until crisp. Remove to a paper towel-lined plate as they’re done.
- When first batch is complete, add remaining 1/4 cup olive oil to pan, and swirl to coat. When hot, repeat with remaining batter.
Servings: 6
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