A twist on the traditional potato latke.
1 tablespoon fresh italian
parsley, stems discarded
1 medium russet potato, peeled and cut to fit the feed tube
1 small zucchini, trimmed
1 small to medium carrot, trimmed and peeled
1 small onion
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons unbleached,
all-purpose flour or matzo meal
1 large egg, lightly beaten
2 tablespoons vegetable oil, plus more as needed
applesauce and sour cream for serving
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
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 non-stick skillet over medium-high heat. Using a heaping tablespoon per pancake, 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.