Tricolor Vegetable Latkes Recipes

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ROOT VEGETABLE LATKES



Root Vegetable Latkes image

We've spruced up traditional latkes by incorporating a few readily available root vegetables to lend dimension-and color-to the classic recipe. The vegetables can be shredded in a food processor or by hand using a box grater.

Provided by Food Network Kitchen

Time 1h30m

Yield about 2 dozen latkes

Number Of Ingredients 12

2 russet potatoes (about 1 pound)
3 small parsnips
2 medium beets
2 large carrots
2 large onions
1 1/2 cups all-purpose flour
2 large eggs, beaten
1 teaspoons baking powder
1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs)
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 cup sour cream

Steps:

  • Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
  • Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
  • Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
  • Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.

VEGETABLE LATKES



Vegetable Latkes image

Provided by Victoria Granof

Categories     Potato     Side     Fry     Hanukkah     Kid-Friendly     Quick & Easy     Dinner     Carrot     Parsnip     Cookie     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 9

1 large parsnip, peeled and shredded
2 large russet potatoes, scrubbed and shredded
2 large carrots, peeled and shredded
3 leeks (white and light green parts only) or 1 onion, chopped
3/4 cup all-purpose flour
1 teaspoon baking powder
3 large eggs, beaten
Salt and pepper to taste
1/2 cup vegetable oil

Steps:

  • 1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
  • 2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
  • 3. Heat the oil in a large skillet over medium-high heat.
  • 4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.

TRICOLOR VEGETABLE LATKES



Tricolor Vegetable Latkes image

We are serving a latkes buffet for the first night of Chanukah and I want to include this recipe. It sounds very interesting! Not only for Chanukah, especially if the vegetables can't be seen, perfect for picky eaters! Coastal Living Magazine, 11/2007 edition. Chef Judy Gallagher. I allowed for resting time.

Provided by Manami

Categories     Yam/Sweet Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

1 zucchini, grated
1 yellow squash, grated
1 1/2 teaspoons kosher salt, divided
1 teaspoon canola oil
1 small leek, sliced
1 large baking potato, peeled
1/2 sweet potato, peeled
1/4 teaspoon white pepper
1/2 small red onion, minced
3 tablespoons all-purpose flour
2 tablespoons matzo meal
1 large egg, beaten
1/2 teaspoon baking soda
1/2 teaspoon garlic salt
1/4 teaspoon hot sauce
canola oil
4 ounces thinly sliced cold smoked salmon (optional)
sour cream
caviar (optional)

Steps:

  • Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
  • Let vegetables rest 15 minutes.
  • Drain well, pressing between paper towels, and set aside.
  • Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
  • Grate potatoes, and press between paper towels to remove excess water.
  • Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
  • Add red onion and next 6 ingredients, stirring gently to combine.
  • Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
  • Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
  • Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
  • Remove from skillet, and drain on paper towels.
  • Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
  • Serve immediately.

GARDEN VEGETABLE LATKES



Garden Vegetable Latkes image

Categories     Food Processor     Potato     Vegetable     Side     Hanukkah     Vegetarian     Carrot     Parsnip     Winter     Pan-Fry     Healthy     Dill     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 12

Number Of Ingredients 10

8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces
8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces
1/4 cup all purpose flour
1/4 cup chopped fresh dill
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, beaten to blend
10 tablespoons (about) vegetable oil

Steps:

  • Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.
  • Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

VEGETABLE LATKES



Vegetable Latkes image

Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional Hanukkah dish. These latkes are made with carrots, parsnips, potatoes, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 28

Number Of Ingredients 9

2 carrots (5 1/2 ounces)
2 parsnips (11 1/2 ounces)
1 Idaho potato (1 pound)
3 scallions, thinly sliced, white and light-green parts only
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons vegetable oil
Sour cream, for garnish

Steps:

  • Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater. Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.
  • Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.
  • Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.

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