Root Vegetable Latkes
Ingredients
- 1 cup shredded carrot (1 medium) ⓘ
- 1 cup shredded celeriac (1 medium)
- 1 cup shredded parsnip (1 medium)
- 3/4 cup shredded leek (1 medium, trimmed and rinsed) ⓘ
- 1 1/4 cup shredded beets, rinsed and drained well (1 large)
- 2 cups shredded Idaho or russet potatoes ⓘ
- 2 large eggs, beaten ⓘ
- 1/2 cup matzah meal
- 2 tsp kosher salt ⓘ
- 1/2 tsp cracked black pepper ⓘ
Instructions
- In a large bowl, combine carrots, celeriac, parsnip, leek and beets- reserve.
- In a food processor with S-blade, pulse process potatoes for 30 seconds. Add mixture to shredded vegetables along with eggs, matzah meal, salt and pepper- mix well.
- Form 1/4-cup potato mixture into pancakes and fry until golden (approx. 6-8 min per side).
Nutrition & Diet Analysis (per serving)
433
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).