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Rita's Root Vegetable Latkes

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“Entered for safe-keeping, by Rita Milos Brownstein, "Jewish Holiday Style".”
READY IN:
1hr 15mins
SERVES:
18
YIELD:
18 latkes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine carrots, celery root, parsnip, leek and beets. Reserve.
  2. In a food processor fitted with the steel S blade, pulse-process potatoes for 30 seconds. Add to shredded vegetables. Add eggs, matzoh meal, salt and pepper. Mix well.
  3. Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches.
  4. Form mixture into pancakes: use an ice-cream scoop, then flatten with spatula in pan. Let cook for 6-8 minutes or until golden on one side.
  5. Flip and cook 6-8 minutes more until golden.
  6. Drain on paper towels and serve.

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