By Chef Laura Frankel, Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes
I was so excited when I wrote this recipe and even more thrilled once I smelled the latkes sizzling away in the pan. This latke variation is so good and savory that you will want to make these all year round. I served them with a slow cooked pot roast and the Apple-Cranberry Ginger Sauce-of course.
1 1/2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water –t hey won’t oxidize and turn rust colored)
Neutrally flavored oil for frying (I prefer canola)
1 large Spanish onion, peeled and grated
2 medium parsnips, peeled and shredded
1 medium carrot, peeled and shredded
1/4 cup chopped flat leaf parsley
1 clove garlic, finely minced
3 egg whites, beaten with a whisk until frothy
3 – 6 tablespoons flour
2 teaspoon kosher salt
1 teaspoon fresh cracked pepper
Place the shredded potatoes, parsnips and carrots in a large clean towel and squeeze out all of the moisture; make sure the vegetables are completely dry.
Place all of the remaining ingredients in a large bowl and add the vegetables. Mix all of the ingredients together until thoroughly combined. The mix should be slightly wet and holding together. If not, add a little more flour.
Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Remove to a platter lined with paper towels.
To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot.