Wednesday, April 16, 2014
Inquirer Daily News

Grate expectations: 3 new twists on classic latkes

Grate expectations: 3 new twists on classic latkes
Grate expectations: 3 new twists on classic latkes

1. Parsnip-Golden Beet Latkes

Whisk 3 Tbsp flour, 1 tsp each baking powder and kosher salt, and a big pinch freshly ground pepper in a large bowl. Peel and shred ¾ lb golden beets (about 3), then squeeze dry in a clean kitchen towel. Toss together with ¾ lb peeled and shredded parsnips (about 2 large) in bowl with flour mixture; stir in 3 beaten eggs. Warm 2 Tbsp olive oil in a large skillet over medium-high heat. Drop ¼ cupfuls of mixture into skillet and cook, pressing with a spatula to flatten, until golden brown, 4 to 5 minutes per side. Keep warm in a 200°F oven until ready to serve. Stir 2 Tbsp each grated horseradish and finely chopped flat-leaf parsley into ½ cup sour cream and serve on the side.

Per serving with dip: 290 cal, 27g carbs, 8g protein, 16g fat, 160mg chol, 820mg sodium, 5g fiber

2. Curried Sweet Potato Latkes

Peel and shred 1½ lb sweet potatoes (about 4 small) and transfer to a large bowl. Add 1 small grated onion, ½ cup raisins, and 2/3 cup flour. Combine 3 beaten eggs with 2 tsp curry powder and 1 tsp kosher salt in a small bowl; add to sweet-potato mixture and mix with your hands. Warm 2 Tbsp olive oil in a large skillet over medium-high heat. Drop 1/3 cupfuls of mixture into skillet and fry, pressing with a spatula to flatten, until golden brown, 2 to 3 minutes per side. Keep warm in a 200°F oven until ready to serve. Serve with sour cream, if desired.

Per serving: 360 cal, 59g carbs, 10g protein, 11g fat, 140mg chol, 95mg sodium, 5g fiber

3. Apple and Honey Latkes

Peel and shred 1 large apple. Wrap in a clean kitchen towel and twist over a bowl to wring out juice (drink juice or reserve for another use). Toss shredded apple with 2 Tbsp flour and 1 tsp sugar in a bowl. Stir in 1 beaten egg; season with kosher salt. Warm 1 Tbsp olive oil in a large skillet over medium-high heat. Drop ¼ cupfuls of mixture into skillet and fry until golden brown, 3 to 4 minutes per side. Keep warm in a 200°F oven until ready to serve. Top with honey.

Per serving: 220 cal, 31g carbs, 4g protein, 9g fat, 95mg chol, 330mg sodium, 2g fiber

PARADE
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