Wednesday, December 21, 2011

For a Change, Try A No Potato Vegetable Latke

A No Potato Vegetable Latke P Yield: 24 latkes
Who said you must use potatoes to make latkes? Shredded veggies plus miscellaneous other ingredients fried in oil produce a flavorful light latke. Add some smoked salmon (in the shape of a rose or not)or even a piece of pastrami and you have a fabulous first course.
Prep time: 20 min.  Frying time: 45 min.
2 eggs-beaten
Pinch salt
2 cups shredded celery root- about 20 ounces
11 ounce can kernel corn-drained
1 ¼ cups shredded carrots-about 2 large carrots
1 cup chopped onion
1 full tablespoon white horseradish
¼ cup freshly chopped dill
4 tablespoons flour
2 cups vegetable oil for frying
Electric food processor (for shredding and chopping veggies)
Large mixing bowl
Large skillet
Wooden spoon
Slotted spatula
Cookie sheet lined with paper towels
  1. Beat eggs together with salt in mixing bowl. Add vegetables to eggs. Stir well. Add horseradish, dill and flour. Stir again.
  2. Heat about 1/2 inch of oil in skillet until it is very hot. Carefully, place about four rounded spoon full s of vegetable mixture in oil. Do not flatten them. Wait patiently until latkes are well browned on one side before flipping them to other side. Remove from oil and drain on paper towels. Repeat this process until you have used up all the mixture. Serve latkes hot with dill/horseradish sauce if desired. They are delicious on their own.
  3. To serve as a first course: make a rose of smoked salmon and surround it with three latkes or roll up the smoked salmon and lay it on top of each latke. You can do the same thing with pastrami. Use honey mustard as a sauce if you choose pastrami.

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