Vegetable And Feta Latkes Recipes

Steps:

• Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
• Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
• Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
• Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.

Steps:

• 1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
• 2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
• 3. Heat the oil in a large skillet over medium-high heat.
• 4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.

Steps:

• Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater. Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.
• Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.
• Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.

Steps:

• Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
• Preheat oven to 325°F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture.
• Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.