Garden Vegetable Latkes
Servings: 12 latkes
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Ingredients
- 8 oz Yukon Gold unpeeled potatoes, cut into 1-inch pieces
- 8 oz carrots, peeled and cut into 1-inch pieces
- 8 oz parsnips, peeled and cut into 1-inch pieces
- ¼ cup flour
- ¼ cup chopped fresh dill
- ¼ cup green onions, chopped
- salt to taste
- pepper to taste
- 2 large eggs, beaten with a fork
- 10 Tbsp vegetable oil
Instructions
- Shred the potatoes, carrots, and parsnips by hand or in a food processor. Spread the vegetables on a clean dish towel, wring out any excess moisture until the vegetables are thoroughly dry. Place in a large bowl.
- Blend flour, dill, green onions, salt, and pepper together in a small bowl. Add this mixture to the shredded vegetables mixing well. Mix in beaten eggs.
- Heat ¼ inch of oil in a skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per latke into the hot oil. Flatten with a spatula until the latke is between 3-4 inches. Fry until brown on each side, about 3 minutes per side.
- Remove from skillet and place on paper towels to absorb any excess oil.
Notes
The shredded vegetables are so colorful. A helpful hint is to use a cookie scoop to form evenly shaped latkes.
