Ingredients

  • 1 C of Yukon Gold or russet potatoes, skinned and coarse grated
  • ½ C of parsnips, skinned and coarse grated
  • ½ C of yams, skinned and coarse grated
  • 3 cloves of garlic, skinned and coarse grated
  • 1 egg, beaten
  • 1 oz white flour
  • salt and pepper to taste
  • ½ inch of ginger, skinned and coarse grated(optional for garlic flavoring)
  • peanut or other high temperature cooking oil
  • applesauce and low fat sour cream for serving
  • ½ C of red or other onion, skinned and coarse grated

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Skin the vegetables and in a standard food processor, grate them into a suitable bowl.
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Step 2

  • Take a handful of the grated vegetables and squeeze as much moisture from it as possible. Then place on a paper towel. Continue until you have squeezed out as much of the moisture as you can.
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Step 3

  • Clean and dry the original bowl and repeat the process of squeezing the vegetables dry but putting them in the bowl when finished. Then stir them to mix thoroughly.
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Step 4

  • In a separate bowl, beat the egg with the flour to form a sticky glue that will hold the latkes together.
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Step 5

  • Mix the sticky egg and flour with the vegetable mixture and form into flat pancakes about 3 to 4 inches in diameter then place on a cutting board.
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Step 6

  • Heat about 1/8 inch of peanut oil in a 10 inch cast iron skillet over medium high heat until a drop of water sizzles upon contact.
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Step 7

  • Place three of the pancakes into the skillet, press down with a spatula to thin them and cook until the edges start to turn deep brown. Flip them over carefully and cook for 2 to 3 minutes more.
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  • Length: 2 minutes

Step 8

  • Remove from pan and place on paper towels to drain excess oil.
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Step 9

  • Repeat until all are cooked and drained then place in a 175-200*F warming oven until ready to be served.
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