Ingredients
-
2
-
1/2
-
1 1/2
-
1
-
1/4
-
1/4
-
1
-
2
-
1
-
1
-
1
-
5
-
-
-
Directions
Vegetable Latkes,An update to your usual potato pancakes. I love potato but this is a nice change,An update to your usual potato pancakes. I love potato but this is a nice change
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Steps
|
1
Done
|
Preheat Oven to 275f. |
|
2
Done
|
Place Large Baking Sheet in Oven. |
|
3
Done
|
Line Second Sheet With Paper Towl. |
|
4
Done
|
in a Large Bowl, Whisk Eggs, Dill, Flour, Salt, Baking Powder, and Pepper. |
|
5
Done
|
in Processor, Using Medium Shredding Disk, Shred Onion, Potato, Beet, Parsnip, and Carrot (if Shredding by Hand Use the Large Hole Grater); Add to Egg Mixture. |
|
6
Done
|
in Large Nonstick Skillet, Heat 1 Tbs Oil Over Medium High Heat, Tilt to Coat Bottom. |
|
7
Done
|
Drop 4 Level 1/4 Cup Mounds Vegie Mixture Into Skillet. |
|
8
Done
|
Flatten Into 3 in Rounds With a Spatula. |
|
9
Done
|
Cook 2 Minutes Per Side or Until Golden. |
|
10
Done
|
Drain on Paper Towl Lined Baking Sheet. |
|
11
Done
|
Place on Baking Sheet in Oven to Keep Warm. |
|
12
Done
|
in 4 Batches, Fry Remaining Pancakes in 1 Tbs Oil Per Batch, Being Sure to Mix Batch Before Frying. |
|
13
Done
|
Serve Warm With Applesauce and Sour Cream, If Desired. |
