Happy Festival of Lights to all my friends celebrating! And even if you’re not celebrating Hanukkah, today’s recipe is something everyone can enjoy. I looked around for the the most scrumptious-looking latkes I could find. So many to choose from! This recipe comes from the Gluten-Free Bay blog — a bonus for all of you out there who are vegan and gluten-free. I made the simple substitution of using Energ-G Egg Replacer for the eggs included in the recipe as originally written.

Confetti Latkes: Parsnip & Carrot Pancakes

ingredients:

1 pound parsnips

1/2 pound carrots

1 large onion

6 cloves garlic

1 tablespoon pepper

2 teaspoons salt

juice of 1/2 lemon

1/2 cup chives, finely chopped

Ener-G Egg Replacer* (equivalent for 3 eggs)



directions:

Peel and remove ends from parsnips and carrots. Grate the parsnips and carrots, by hand or using a food processor with the grater attachment. Place in large bowl. Puree the onions and garlic in a food processor and add the vegetable mixture. Add remaining ingredients and mix well. Heat 1/2 inch of olive oil in a heavy pan until right before the oil’s smoking point. Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick. Cook until the exterior is crispy and golden brown (approx. 2 minutes); flip and cook the second side. Remove with slotted spatula and place on a plate lined with several layers of brown paper or paper towels. Serve hot.

* See my Easy Egg Substitutes post for more alternatives for your cooking and baking needs.

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