Vegetable Latkas Recipe

Name: Vegetable Latkas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. finely shredded potatoes; 2 c. finely shredded carrots; 2 c. finely shredded zucchini; 1 1/4 c. finely shredded parsnip; 3/4 c. minced scallions; 1/2 tsp. salt; 3/4 c. flour; 3 large eggs, separated; 1/4 tsp. pepper; 1 Tbsp. vegetable oil

Servings: persons

1 1/2 c. finely shredded potatoes
2 c. finely shredded carrots
2 c. finely shredded zucchini
1 1/4 c. finely shredded parsnip
3/4 c. minced scallions
1/2 tsp. salt
3/4 c. flour
3 large eggs, separated
1/4 tsp. pepper
1 Tbsp. vegetable oil

1
Rinse and drain shredded potatoes twice with cold water. Squeeze dry and put in a large bowl.
2
Add shredded carrots, zucchini, parsnip, scallions and salt.
3
Let stand 10 to 15 minutes.
4
Stir flour, egg yolks and pepper into vegetable mixture.
5
Beat egg whites until stiff peaks form.
6
Gently fold into batter.
7
Heat nonstick griddle over medium heat until hot. Lightly grease griddle with 1 teaspoon oil per batch of pancakes.

443

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: 1 1/2 c. finely shredded potatoes, 2 c. finely shredded carrots, 2 c. finely shredded zucchini, 1 1/4 c. finely shredded parsnip, and more.

Yes, Vegetable Latkas falls under the Vegetarian 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.

Vegetable Latkas

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