Hanukkah Latkes
Parsnip and Carrot Latkes
6 medium heirloom carrots
2 large parsnips
1 large russet potato
1 large yellow onion
1/2 cup flour
1 teaspoon turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Oil and carrot for frying
-
Peel and grate carrots and parsnips.
-
Wash any traces of dirt from the potatoes.
-
Grate the potatoes and place on a clean kitchen towel.
-
Squeeze the liquid from the potato into a small bowl and let sit.
-
Place the grated carrot, parsnip and potato in a large bowl, then add grated onions.
-
Spill out the clear liquid and add the starchy white liquid that remains at the bottom of the bowl.
-
Add the flour and toss to coat the ingredients.
-
Add egg, turmeric, salt and pepper.
-
Heat 2 inches of oil in a large skillet.
-
Add carrot to prevent oil from becoming brown.
-
Use an ice cream scoop to portion the mixture into the oil.
-
Flatten with a fork and fry till golden brown, about 3 to 5 minutes.
-
Flip and fry the other side.
-
Drain and serve with toppings of your choice.
