Lockdown Latkes

Otherwise known as Carrot Parsnip latkes:). So thrilled to add on to my latke series from years past. There are quite a few interesting variations on the blog, I must say. This take on the Jewish holiday classic is a low carb, veggie based way to jazz up your repertoire. Don’t get me wrong, the classic potato pancake needs zero improvement. But I know that there are many of us who appreciate a healthier way to partake in tradition. Serve plain or with sour cream or homemade applesauce, which is one of the very first Jesscipes ever posted.

Ingredients:
A large Spanish or regular onion (or two medium) cut into quarters
Bag carrots peeled and cut into two inch pieces
8 parsnips prepared same as carrots
Tbsp kosher salt
2 tsp fine ground pepper
2 tsp EACH turmeric and garlic powder
1 1/2 cups packed, chopped fresh parsley
6 eggs
1/2 cup brown rice flour

Put onions, carrots, and parsnips in a food processor, until all is broken down cohesively into a mixture. If it gets dry during blending, add some olive oil down the shoot of the machine to moisten, this will keep the mixing smooth.

Transfer the mixture to a large bowl. Add all other ingredients and mix well. Fill two large frying pans with a generous amount of vegetable or canola oil. Heat on med high until very hot but not smoking. Test with a small amount of the mixture to see if it’s hot enough to fry.

Prepare a platter or aluminum pan by lining with paper towels. Keep paper towels on hand to place in between latke layers to drain excess oil. To make latkes, form a generous amount of the mixture with your hands. I then place each mound on a spatula to slide into the hot oil, and I work with two spatulas to turn them over. TIP: have extra flour on hand to add by the 1/2 cup as needed, as the mixture gets wetter. I had to do this several times, to keep the mixture dry enough to keep its shape.

Fry each latke until golden brown on each side, about 4 minutes per side. Place on paper towel lined platter or pan. This makes a lot, so I suggest freezing extras to have throughout the holiday. The turmeric adds a wonderful golden color that I just love, as it evokes the symbolism of light that is so meaningful to Chanukah.