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Appetizers, Mains, Vegetarian

Winter sunshine latkes

Winter sunshine latkes
Bob Chamberlin / Los Angeles Times

Hanukkah begins Friday at sundown, and one of our friends has already purchased colored paper and streamers, multi-colored candles and biodegradable dishes and cutlery for a party. She'll buy nuts and bolts at a hardware store for do-it-yourself menorahs, then ... Read more

Total time: 40 minutes | Serves 12
  • 1 cup grated baking potato, drained and firmly packed (about 1 potato)
  • 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato)
  • 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip)
  • 1 cup grated carrot (about 1 large carrot)
  • 3 eggs, beaten
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup chopped fresh parsley or cilantro (leaves only)
  • Olive oil for frying
  • Yogurt or sour cream, garnish

Step 1In a large bowl, mix together the grated, well-drained potato, sweet potato, parsnip and carrot. Add the eggs, flour, baking powder, salt, pepper and parsley and mix well.

Step 2Pour one-fourth inch of olive oil into a large skillet and heat over medium heat until hot. To form each latke, use a one-fourth-cup measure or ice cream scoop to scoop up the mixture, then flatten it out in your palm, squeezing out the remaining moisture. Each latke will be about 4 inches in diameter.

Step 3Form and fry a few latkes at a time (being careful not to crowd the pan), cooking them until the edges are crispy and brown, 3 to 4 minutes on each side. Remove the latkes to a rack or paper-towel-lined plate, keeping them warm until all the latkes are fried. The latkes are delicious served with yogurt or sour cream.


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