Garden Vegetable Latkes Recipe

Name: Garden Vegetable Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 325F.
2
Place baking sheet in oven.
3
Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips.
4
Place towel on work surface.
5
Spread vegetables over.
6
Roll up towel; squeeze tightly to absorb moisture from vegetables.
7
Blend flour, dill, onions, salt and pepper in large bowl.
8
Add vegetables; toss to coat.
9
Mix in eggs.
10
Heat 6 tablespoons oil in large skillet over medium heat.
11
Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil.
12
Using spoon, spread to 4-inch rounds.
13
Cook until brown, about 3 minutes per side.
14
Transfer to sheet in oven.
15
Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary.
16
Serve hot.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Garden Vegetable Latkes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Vegetable Latkes

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