Ingredients:
5 large root
vegetables, peeled (we’re using beets, carrots, parsnips, pumpkin, turnips, yams, sweet potato, and edos)
Egg replacement
(equivalent of 3 eggs)
1/3 cup matzah meal
(or rice flour if you have gluten allergies)
½ tsp Hing (aka
asafoetida; or to taste)
½ tsp coriander
powder (or to taste)
1 tsp. Salt (or to
taste)
½ tsp. pepper (or to
taste)
1 tsp grated ginger
(or to taste)
Approximately ¾ cup oil for frying
Directions:
1. Grate
root veggies by hand with a grater, or shred in a food processor
2. Strain
grated roots through a colander, pressing out excess water. If you’re using a starchy root (edos), you
can soak the shredded roots before straining to remove excess starch and
prevent browning.
3. Add
egg replacement, flour, and seasoning. Mix well.
4. Heat
approximately ½ cup oil in skillet (enough for the latkes to float, but not
enough to deep fry). Lower flame and maintain at medium heat.
5. Place
1 large tablespoon of batter at a time (use a slotted spoon) into hot sizzling
oil and fry on one side for approximately 4 – 5 minutes until visibly golden
brown at the edges. Flip over and fry on other side 2 – 3 minutes
6. Remove
from pan and place on paper towels to drain excess oil. Continue with remaining
batter until used up, adding more oil when necessary.
7. Serve
with applesauce or sour cream on the side.
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