Removing moisture from shredded veggies is the key to achieving crispy latkes.
- 1 large russet potato
- 1 lb parsnips
- 1 yellow onion
- ¼ cup flour
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs, lightly whisked
- ½ cup canola oil
- 1 ½ cups unsweetened applesauce
- Peel potato, parsnips, and onion. Use a box grater or the medium shredder attachment of a food processor to coarsely grate the vegetables. Transfer vegetables to a mesh strainer lined with cheesecloth. Gather up the edges of the cheesecloth, then twist and squeeze to release as much moisture from the vegetables as possible.
- Empty into a large bowl and mix in flour, baking powder, and salt. Add eggs and mix well.
- Heat 3 tbsp oil in a large skillet and drop 6 small mounds of latke batter into the pan. Cook for 3 min. on one side, or until golden brown, then flip and cook for another 2 min. If oil gets too hot, lower heat. Repeat with remaining batter, adding more oil as needed.
- Transfer finished latkes to a baking sheet lined with paper towels to drain. Serve with applesauce.
Keep your finished latkes warm while you prepare the rest, by transferring them to a baking sheet lined with tin foil, and letting them sit in the oven at 250°F.
- December 2016