Alayne Zatulov's Giant Vegetable Latkes

Name: Alayne Zatulov's Giant Vegetable Latkes
Total time: 20 min
Yield: 8 servings
Cuisine: jewish
Ingredients: 1 pound Idaho potatoes, scrubbed but unpeeled and shredded; 1/2 pound carrots, scraped and shredded; 1 cup shredded onion; 3/4 cup finely shredded celery root; 1 Granny Smith apple, peeled, cored and coarsely shredded; 2 eggs, lightly beaten; 1/2 cup finely minced parsley; 1/4 cup flour; 1 teaspoon dried thyme; Salt and freshly ground black pepper; 1/2 cup cooking oil

By Florence Fabricant

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: WITH LATKES, POTATOES ARE JUST A POINT OF DEPARTURE

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Ingredients

Yield:8 servings

1pound Idaho potatoes, scrubbed but unpeeled and shredded
½pound carrots, scraped and shredded
1cup shredded onion
¾cup finely shredded celery root
1Granny Smith apple, peeled, cored and coarsely shredded
2eggs, lightly beaten
½cup finely minced parsley
¼cup flour
1teaspoon dried thyme
Salt and freshly ground black pepper
½cup cooking oil

Ingredient Substitution Guide

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Preparation

Step 1
Combine shredded potatoes, carrots, onion, celery root and apple in a bowl. Stir in eggs, parsley, flour and thyme. Season with salt and pepper.
Step 2
Heat half the oil until very hot in a heavy 10-inch skillet. Spread vegetable mixture into the skillet in an even layer, covering the entire surface.
Step 3
Fry vegetable mixture undisturbed until edges begin to show color, 5 to 8 minutes. If it sticks to the pan, gently release it with a thin spatula.
Step 4
When the underside is golden, slide the pancake onto a large plate. Invert another plate over it, and flip it over. Add remaining oil to the skillet, and when it is hot, slide the pancake back into the skillet to brown the other side. Fry until crisp.