Parsnip And Carrot Latkes (Vegetable Pancakes) Recipe

Name: Parsnip And Carrot Latkes (Vegetable Pancakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb parsnip; 1/2 lb carrot; 1 large onion; 6 garlic cloves; 1 tablespoon ground black pepper; 2 teaspoons salt; 1/2 lemon, juice of; 1/2 cup chives, finely chopped; 3 eggs, beaten; 1 cup gluten-free rice flour mix (see note) or 1/2 cup matzo meal; olive oil (for frying)

Servings: persons

1 lb parsnip
1/2 lb carrot
1 large onion
6 garlic cloves
1 tablespoon ground black pepper
2 teaspoons salt
1/2 lemon, juice of
1/2 cup chives, finely chopped
3 eggs, beaten
1 cup gluten-free rice flour mix (see note) or 1/2 cup matzo meal
olive oil (for frying)

1
Peel and remove ends from parsnips and carrots.
2
Grate parsnips and carrots by hand or with your food processor's grater attachment.
3
Place in large bowl.
4
Puree onions and garlic in food processor and add to vegetable mixture.
5
Add remaining ingredients and mix well.
6
Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
7
Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
8
Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
9
Flip and cook on the second side.
10
Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
11
Serve hot.

478

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 11 ingredients. The key ingredients include: 1 lb parsnip, 1/2 lb carrot, 1 large onion, 6 garlic cloves, and more.

Yes, Parsnip And Carrot Latkes (Vegetable Pancakes) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parsnip And Carrot Latkes (Vegetable Pancakes)

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