Sunday, March 4, 2012
2 large eggs
2 generous cups loosely packed grated root vegetable(s)
3 tablespoons arrowroot, cornstarch, or potato flour
½ cup minced onion, leek, chives, or scallions
1 teaspoon salt
½ teaspoon freshly cracked black pepper
½ cup canola or vegetable oil
Sour cream for garnish (about ¼ cup)
Line a baking sheet with paper towels for draining the cooked latkes.
Whisk the eggs together in a large bowl. Add the grated root vegetables, the starch, the onions, the salt, and the freshly cracked black pepper, and mix well.
In a cast-iron or an other heavy bottom skillet, heat the oil over medium-high heat. Once it is hot, using a soup spoon, spoon about 6 or 7 spoon full into the skillet, pushing them down with the back of the spoon. Turn the heat to low. Let the latkes cook until dark golden in the bottom, about 5 minutes. Flip the latkes over with a spatula and cook the other side for a few minutes, until it browns also. Then remove the latkes to the paper-towel-lined pan.
Continue frying latkes until you've used up all the batter.
Serve the latkes warm, with a dollop of sour cream on each one.
Makes 15 small (3-inch) latkes
From: Wild Flavors from Didi Emmons