Rita's Root Vegetable Latkes

Name: Rita's Root Vegetable Latkes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 18 latkes, 18 serving(s)
Ingredients: 1 cup carrot, shredded (250 mL); 1 cup celery root, shredded (250 mL); 1 cup parsnip, shredded (250 mL); 1/2 cup leek, shredded (125 mL); 1 cup beet, rinsed and drained and shredded (250 mL); 2 cups idaho potatoes (500 mL) or 2 cups russet potatoes, shredded (500 mL); 2 large eggs, beaten; 1/2 cup matzo meal (125 g); 1 teaspoon coarse salt (5 mL) or 1 teaspoon kosher salt (5 mL); 1/2 teaspoon coarsely grated black pepper (2 mL); vegetable oil, for frying

Submitted by KateL

"Entered for safe-keeping, by Rita Milos Brownstein, "Jewish Holiday Style"."

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Ready In:: 1hr 15mins
Ingredients:: 11
Yields:: 18 latkes
Serves:: 18

ingredients

1 cup carrot, shredded (250 mL)
1 cup celery root, shredded (250 mL)
1 cup parsnip, shredded (250 mL)
¹⁄₂ cup leek, shredded (125 mL)
1 cup beet, rinsed and drained and shredded (250 mL)
2 cups idaho potatoes (500 mL) or 2 cups russet potatoes, shredded (500 mL)
2 large eggs, beaten
¹⁄₂ cup matzo meal (125 g)
1 teaspoon coarse salt (5 mL) or 1 teaspoon kosher salt (5 mL)
¹⁄₂ teaspoon coarsely grated black pepper (2 mL)
vegetable oil, for frying

directions

In a large bowl, combine carrots, celery root, parsnip, leek and beets. Reserve.
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.
Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches.
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.
Flip and cook 6-8 minutes more until golden.
Drain on paper towels and serve.