Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 I DID try these a couple of years ago and they were pretty good. I am not used to shredding the potatoes but it did help them become more fluffy. We enjoyed them: @@@@@ GARDEN VEGETABLE LATKES | Bon Appétit December 1995 | 8 oz Yukon Gold potatoes, peeled/cut in 1 " pc 2 large carrots, peeled/cut in 1 " pc. 2 large parsnips, peeled/cut in 1 " pc. 1/4 cup all purpose flour 1/4 cup fresh dill, chopped 1/4 cup scallions, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 2 large eggs, beaten to blend 10 tablespoons vegetable oil | Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12 | _____ RisaG Quote Link to comment Share on other sites More sharing options...
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