Thursday, February 25, 2010


These little guys are potato carrot parsnip pancakes. The batter for the smoother one to the left spent more time in the food processor whereas the rougher one to the right has some of its grated vegetables left as they were straight from the grater Both, crunchy and delicious. Here's the recipe:


  • 1 lightly beaten egg
  • 2 cups coarsely grated carrots and/or parsnips
  • 1 8oz russet potato, peeled and grated
  • 1 small onion, chopped
  • 1 tsp salt
  • 2T minced parsley
  • 2T all-purpose gluten free flour
  • oil for frying (canola or peanut work well)


  • Heat oil to 375 degrees (use thermometer if possible)
  • Mix egg, onion, parsley and flour.
  • Mix potatoes carrots and parsnips with salt in a bowl lined with a cloth napkin. Join ends of napkin to make a bag (see photo), and twist the napkin until as much liquid as possible is removed,  
  • Add vegetables to egg mix.
  • Use 1/4 cup measure to transfer mixture to oil. Flatten immediately with spatula.
  • Do not turn pancakes until edges are very brown.


That is how you would proceed for latkes like those on the right, a little wild, a little less pancake-y, a little harder to keep together in the oil, but super crispy-crunchy. If you'd like a smoother pancake, like the one on the left, add this step:

  • Place 3/4 of parsnip/carrot/potato mix in bowl of food processor. Process until finely ground. Mix back into remaining vegetables in bowl lined with cloth napkin. Proceed with draining, mixing and frying as above.

Makes 8 latkes. Serve with sour cream and/or  applesauce (traditional)  or cranberry sauce and/or yogurt (non-traditional).

Note on grating: Use the large hole of a box grater and grate by hand. Or use a mandoline. Or a food processor. The goal is to get a texture you and yours enjoy, which can be anything from a batter with tiny crispy bits to a wild and wooly concoction that barely holds together but is perfection to you. 


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