Holiday Vegetable Latkes

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Holiday Vegetable Latkes

 

3/4 cup whole-wheat pastry flour

2 tablespoons soy flour or potato starch, optional

2 teaspoons baking powder

1 large white potato, peeled, shredded

1 cup shredded peeled parsnips

1 cup shredded peeled carrots

1 cup shredded peeled golden beets or 1 cup shredded peeled celery root

1 medium yellow onion, very thinly sliced

1 tablespoon minced parsley

1/4 cup soymilk or water

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

vegetable oil for frying

 

In large bowl, combine pastry flour, soy flour, if using, and baking powder.

Place shredded vegetables, onion and parsley in bowl, and toss with flour

mixture to cover vegetables uniformly. Add soymilk, salt and pepper, and mix

thoroughly.

Heat 1 tablespoon oil in large skillet over medium-high heat. Spoon batter by

heaping tablespoons into pan, taking care not to overcrowd. Flatten with metal

spatula to ensure even cooking.

Cook patties on one side until golden brown, about 4 minutes. Turn over with

metal spatula and cook other side for 3 more minutes. Remove from heat and drain

on paper towels. Repeat with remaining mixture, and add more oil as needed.

Serve hot with Spiced Apple Topping (see recipe) and vegan sour cream.

Makes 12 servings.

Calories 105, Fat 3 g, Carbs 15 g, Sodium 285 mg, Fiber 3 g.