Infinite Light Cooking / Harvest latkes
LENNIE BAKER @culinarykidsacademyjudaics
I appreciate that Hanukkah celebrates the harvest of olives. I’m celebrating other veggies that are harvested in November and December in the L.A. area as well and adding them to my latkes.
1 small white onion, minced
1 tsp lemon juice
2 eggs
1 ¾ cups of carrots, grated
1 ¾ cups of beets, grated
½ cup of potatoes, grated
3 tbsp of flour
Salt to taste
Pepper to taste
Oil of choice for frying (I used peanut oil)
Mince the white onion and put in a bowl.
Squeeze lemon for 1 tsp of lemon juice and add to the bowl.
Crack 2 eggs into a separate bowl and beat lightly. Pour this into the bowl with the onions and lemons.
Add 3 tbsp of flour, salt, and pepper to the bowl and stir.
Grate the veggies and add to bowl. Stir.
Heat a pan at medium heat and add ½ inch of oil. Give it time to heat up.
Add about 2 tablespoons of the veggie mixture into the pan for each latke. Don’t crowd the pan (cook only about 3 or 4 latkes at a time).
Let the latke fry for 3–4 min, then flip.
Let the latke fry for 3–4 more minutes on the second side.
Remove the latkes from the pan and place on paper towels to let the oil drain before serving.
