recipes
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Makes 10 to 12, 2½-inch cakes
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Makes 10 to 12, 2½-inch cakes
A twist on the traditional potato latke.
Nutritional information per pancake (based on 12):Calories 48 (48% from fat)
carb. 5g
pro. 1g
fat 3g sat. fat 0g
chol. 12mg
sod. 105mg
calc. 9mg
fiber 1g
carb. 5g
pro. 1g
fat 3g sat. fat 0g
chol. 12mg
sod. 105mg
calc. 9mg
fiber 1g
Ingredients
- 1tablespoon fresh Italian
- parsley, stems discarded
- 1medium russet potato, peeled,
- cut to fit the feed tube
- 1small zucchini, trimmed
- 1small to medium carrot,
- trimmed and peeled
- 1small onion
- ¾teaspoon kosher salt
- ¼teaspoon freshly ground
- black pepper
- 2tablespoons unbleached,
- all-purpose flour or matzo meal
- 1large egg, lightly beaten
- 2tablespoons vegetable oil,
- plus more as needed
- Applesauce and sour cream for serving
Preparation
- 1. Insert the chopping blade into the work bowl of the food processor. Add the parsley and finely chop, using 5 to 6 long pulses. Leaving the parsley in the bowl, remove the chopping blade and replace with the medium shredding disc. Laying the vegetables horizontally in the feed tube (trim to fit as needed), shred the potato, zucchini, carrot and onion on High. Wrap the vegetables in a clean kitchen towel and wring it over a bowl or the sink to squeeze out all the excess liquid.
- 2. Transfer the vegetables to a medium-size bowl. Add the salt, pepper and flour and gently mix to fully combine. Gradually add the beaten egg (you may not need all of it) until the mixture just holds together. You do not want the mixture to be too wet or the final cakes will be dense.
- 3. Put the oil in large, nonstick skillet over medium-high heat. When oil is hot, use a heaping tablespoon per pancake and drop the batter into the pan. Use the back of the spoon to flatten out the pancakes into 2½-inch rounds. Cook the pancakes in batches, no more than 4 at a time, about 1½ to 2 minutes per side or until crisp and browned. Repeat, adding oil as needed until all pancakes are cooked. Keep finished pancakes warm on rack set over a baking sheet in a 200°F oven.
- 4. Serve pancakes warm with applesauce and
- sour cream.
