Carrot Parsnip Latkes
Ingredients
| 2 | large carrots, peeled |
| 2 | large parsnips, peeled |
| 1 | large egg, whisked |
| 2 tbsp | flour |
| 1/2 tsp | salt |
| oil/butter |
| |
Steps
- Grate carrots and parsnips on large side of box grater
- Place all ingredients, except oil, in a bowl and combine thoroughly
- Add a thin coating of oil (or 1-2 tbsp) butter to a saute pan over medium heat
- Using an ice cream scoop (or 2 tbsp measure), place the mixture in the heated oil and press down to form a flat circle
- Cook latkes for 2-3 minutes on each side until golden. Remove to a paper towel-lined plate to drain
- Serve warm with applesauce
Note
Place completed latkes in 200 deg oven to keep warm while cooking remaining batch
To freeze: After cooking, allow to cool. Place on baking sheet in teh freezer for about 30 minutes then transfer to a freezer container for up to 4 months. When ready to cook, deforest in fridge over night or place frozen latkes in 300 deg oven for 10 minutes or until warmed through