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Ingredients
- 3 cups grated carrot, turnip, daikon radish or zucchini
- 2 eggs beaten
- pepper to taste
- oil for frying
Ingredients
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Instructions
- Wrap a light weight dishtowel around 1 cup of grated vegetable at a time and squeeze as much water out as possible.
- In a bowl, mix grated vegetable with egg, salt and pepper. Start with the two eggs per 3 cups of grated vegetables to bind the latkes. After frying a few, add more egg as binder only if necessary.
- Heat 1/2 cup oil over medium to medium-high heat. Toss a pinch of grated vegetable in the pan – you’ll know the oil is hot enough if it starts sizzling immediately. Scoop 1/4 cup or less of grated vegetable into your hand and form into a very loose patty. Set the patty in the hot pan and press it down gently with a fork.
- Cook at least 2-3 minutes on each side, until nicely browned.
- You can keep the oven at 250 degrees and keep latkes warm inside the oven while you cook the whole batch.
- If the oil becomes dark or begins to smoke, it is necessary to dump out the oil, wipe out the pan and start fresh before frying more latkes. Enjoy!
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