Saturday, December 12, 2009

Honey-Ginger Carrot & Parsnip Latkes

Adapted from Straight from the Farm blog. Wonderful flavor and texture - tender on the inside and crisp on the outside. A fun twist on potato latkes - these were more popular at my Chanukah party than the traditional ones!

Makes 12-14 latkes

2 cups packed grated carrots
2 cups packed grated parsnips
2 eggs
1/3 c flour
1 t salt
1 heaping T freshly grated ginger
1 heaping T honey
Vegetable oil

Grate the vegetables using the large holes on the box grater or a cuisinart with a grater attachment. Place grated vegetables on dish towel and squeeze tightly to remove as much water as possible. Set aside.

In a medium mixing bowl, whisk together the egg, flour, salt and ginger. Stir in the grated vegetables. Drizzle with honey and stir to combine.

Heat a few glugs of oil in a large heavy skillet over medium-high heat. When the oil is hot, use a 1/4-cup measure to form the latkes. Drop in the oil and flatten gingerly with a spatulat. Cook until the edges start to turn golden brown, about 3 minutes. Flip and cook on the other side until golden brown. Drain on a paper towel. Serve hot with dollops of crème fraiche or applesauce on top.

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