Root Vegetable Patties: Can’t Stop Til We Get Enough

Continuing on with the latke theme, we made a batch of potato turnip fritter/pancakes the other night. We basically used this recipe, but with onion instead of scallions and with some carrots added in for color. In order not to load ourselves down too heavily with oil, we just fried a few of them through and through, the rest got a very light frying in very little oil and were then baked until fully cooked.

We ate them with some bread and the salad below, which is mainly chickpeas, parsley, and chopped red and green peppers left over from a holiday party.

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Veggie Pancakes

Tina and I were both out of state last weekend (though in different states) – thus the lack of posting. I was in Oklahoma visiting with some friends and their new baby. While we were there, we had these terrific veggie pancakes for breakfast. The method is pretty similar to the latke recipe we posted during Hannukah, but rather than just potato an onion, this one also included shredded zucchini and carrot, and required a bit more flour (about 1/4 cup as I recall). We also left the shredded veggies to sit a while and then pressed out the liquid to make them hold together better. Much like out latkes, these pancakes were thoroughly fried – though this time in peanut oil, which was tasty.