Yogi Latkes [Maya Yampolsky]


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

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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