Who said you must use potatoes to make latkes? Veggies mixed with loads of other flavorful ingredients and then fried in oil produce a perfectly delicious and crunchy No-Potato Vegetable Latke.
- Cook Time
- Prep Time
- 24 pattiesServings
- 2 eggs, beaten
- Pinch of salt
- Pinch of white pepper
- 2 cups shredded celery root, (about 20 oz.)
- 1 (11 oz.) can of corn, drained
- 1 1⁄4 cups shredded carrots (about 2 large carrots)
- 1 cup chopped onion (1 large onion)
- 1 full tablespoon white horseradish
- 1⁄4 cup fresh dill, chopped
- 4 tablespoons flour
- 2 cups vegetable oil
1. Beat eggs together with salt and pepper in mixing bowl. Add vegetables to eggs. Stir well. Add horseradish, dill, and flour. Stir again. Taste. Add more salt and pepper if needed.
2. Heat about 1/2 inch oil in skillet over a medium flame until it is very hot. Carefully, using a wooden spoon, place about four rounded spoonfuls of vegetable mixture in oil. Do not flatten them. Wait patiently until latkes are well browned on one side before flipping them to the other side.
3. Remove from oil and drain on paper towels. Repeat this process until you have used up all the mixture. Serve latkes hot or at room temperature.
Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now