Vegetable Latkes

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Carrots

  Raw

  2 large or 144g

• Wheat flour

  Whole-grain

  ¾ cup or 90g

• Parsnips

  Raw

  1 cup slices or 133g

• Leeks

  (bulb and lower leaf-portion), raw

  3 leek or 267g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

Directions

1. Peel and shred carrots, parsnip and potatoes. Finely chop leeks using only the white and pale green parts. Break eggs into bowl and beat well.
2. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
3. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
4. Heat the oil in a large skillet over medium-high heat.
5. 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 towellined baking sheet in a 200F oven until serving.

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• Rutabaga Latkes