Ingredients
-
1
-
1/2
-
1
-
6
-
1
-
2
-
1/2
-
1/2
-
3
-
1
-
-
-
-
-
Directions
Parsnip and Carrot Latkes (Vegetable Pancakes),A new twist to a traditional Jewish dish – Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch – Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.,These are really delicious! They would be excellent with some hot sauce or Indonesian kecap. I will be sharing this with my gluten free friends, for sure! I did substitute vegetable oil for the olive oil. I was able to get a higher heat and a crispier outside.,These are really delicious! They would be excellent with some hot sauce or Indonesian kecap. I will be sharing this with my gluten free friends, for sure! I did substitute vegetable oil for the olive oil. I was able to get a higher heat and a crispier outside.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Peel and Remove Ends from Parsnips and Carrots. |
|
2
Done
|
Grate Parsnips and Carrots by Hand or With Your Food Processor's Grater Attachment. |
|
3
Done
|
Place in Large Bowl. |
|
4
Done
|
Puree Onions and Garlic in Food Processor and Add to Vegetable Mixture. |
|
5
Done
|
Add Remaining Ingredients and Mix Well. |
|
6
Done
|
Heat 1/2 Inch of Olive Oil in a Heavy Pan Until Right Before the Oil's Smoking Point. |
|
7
Done
|
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
Done
|
Cook Until the Exterior Is Crispy and a Dark Golden Brown in Color (approximately 2 Minutes). |
|
9
Done
|
Flip and Cook on the Second Side. |
|
10
Done
|
Remove With Slotted Spatula and Place on Plate Lined With Several Layers of Brown Paper or Paper Towel. |
|
11
Done
|
Serve Hot. |
