Passover Vegetable Latkes


We have vegetables coming out of our ears, Passover time, and I don't object, in the least. I had a lot of odd and end vegetables and put them together to make these latkes. This is from last year and was posted on Chaya's Comfy Cook. I plan to bring over the recipes there appropriate for the holiday, coming up, so soon.


Vegetable Pancakes



Ingredients:

1 zucchini, cut into chunks

4 scallions. cut into pieces

1 sweet potato, peeled and  cut into chunks

1 turnip, peeled and cut into chunks

4 baby carrots

2 slices of bell peppers, cut into 1 inch pieces

fresh parsley

2 eggs

1/4 cup potato starch, more or less

1/4 teaspoon ground black pepper

Olive oil spray for greasing the pan

olive oil to cook in

Method:

Shred vegetables in food processor.

Mix together the vegetables, onion, egg, and 1/4 cup of the potato starch. Sprinkle with salt and pepper. (I added this in the food processor.)

Add a little more potato starch if the mixture isn’t holding together.

Put a little olive oil in a large skillet or griddle over medium-high heat.

When the oil is hot, drop spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit.

Work in batches to prevent overcrowding. Cook, turning once, until nicely browned on both sides, about 5 minutes.

Serve hot.



Comments

  1. That GirlApril 2, 2012 at 8:24 PM

    When I saw the picture I was curious as to whether you were going to use potato starch or matzoh meal as a binder.

    ReplyDelete
  2. AnonymousApril 3, 2012 at 3:20 AM

    I love latkes. These look so good!

    ReplyDelete
  3. Rambling TartApril 3, 2012 at 5:55 AM

    Oh Chaya, these look marvelous! :-) I love how crispy they are. :-)

    ReplyDelete
  4. JoanneApril 3, 2012 at 7:33 AM

    These latkes sound so tasty! I don't even celebrate passover and I want them!

    ReplyDelete
  5. Natalie AtickApril 3, 2012 at 3:07 PM

    These latkes look so yumm! Wanted to stop by to let you know that I chose you for the Versatile blooger award!http://www.foodatick.com/2012/04/peanut-butter-and-banana-bread-cupcakes.html

    ReplyDelete
  6. Debbi Does Dinner HealthyApril 3, 2012 at 4:19 PM

    These sound awesome with all the veggies!

    ReplyDelete
  7. AnonymousApril 6, 2012 at 12:58 AM

    Talk about HEALTH HEALTH deliciousness! :)

    http://youtu.be/5d4W4szaFwY
    http://youtu.be/86nhXtV4wEU

    ReplyDelete
  8. Jo-Lynne ShaneApril 11, 2012 at 9:12 AM

    Those look DELICIOUS! thanks for linking up last week.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more