Photo: 'Mayim's Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours' by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books
This recipe provided courtesy of Mayim Bialik's cookbook "Mayim's Vegan Table."
This colorful vegetable-infused version of classic latkes almost makes up for the fact that they are fried. We serve these with salad and soup, so that the fried food does not become the main event. Serve with ketchup or vegan sour cream, or eat them plain, as they are sweeter than classic latkes, due to the carrots and yams. Drain well before serving so they don’t get greasy.
Total time: 60 minutes
Yield: 4 servings
Mayim Bialik's Root Vegetable Latkes
- 2 russet potatoes
- 2 carrots
- 1 sweet potato
- 1 zucchini
- 1 red onion
- 1 bunch fresh dill, minced
- 2 scallions, sliced
- 1/4 cup matzoh meal or all-purpose flour
- Egg replacer equivalent of 1 egg
- Pinch of baking soda
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup vegetable oil, for frying
- Shred the potatoes, vegetables, and red onion and place in a strainer over a large bowl. Drain for about 15 minutes, and then discard any liquid in the bowl, leaving any remaining starch.
- Add the shredded vegetables and the remaining ingredients to the bowl, and mix well.
- Heat the oil in a large skillet until very hot but not smoking. Scoop up handful-size patties and place in the hot oil, spreading them into 3- to 4-inch rounds with a fork. You may need to do this in batches to avoid overcrowding the pan. Don’t flip them too much! Fry until golden, about 4 minutes on each side, and drain on paper towels or brown paper bags on a wire rack.