Zucchini Parsnip Latkes
Total Steps
21
Ingredients
11
Tools Needed
11
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From Jessica's KitchenIngredients
- 2 1/2 teaspoons kosher salt
- 1 large onion, peeled
- 1 1/2 teaspoons crushed black pepper
- 1/2 cup arrowroot starch (Bob’s Red Mill Flours)
- 1/4 cup organic white rice flour
- 1/8 cup sparkling water (Pellegrino)
- as needed Grape seed oil or other high heat tolerant oil
- as needed unsweetened coconut yogurt(optional)
- as needed minced chives(optional)
- 5 medium parsnips (about 5 inches long), ends trimmed, peeled
- 5 medium zucchini, ends trimmed
Instructions
Step 1
Grate zucchini, parsnip, and onion in a food processor. Remove any large un-grated pieces and chop finely. Transfer into a large bowl.
Step 2
Add kosher salt, pepper, arrowroot starch, white rice flour. Stir well to combine.
Step 3
Add sparkling water and mix again until mixture feels mushy.
Step 4
Set a heavy bottomed stainless steel (for even heat) saute pan on high heat.
Step 5
Add about 1/2 inch high of oil to the pan.
Step 6
Note: To get your latkes crispy – without being greasy - heat your oil to 350 degrees F using a candy thermometer or wait until the oil appears thin and watery.
Step 7
Add a piece of grated vegetable to the hot oil, if it sizzles immediately (rising up) then it’s ready for frying
Step 8
Grab a handful of the mixture and squeeze liquid between your hands as you squeeze into a ball like shape.
Step 9
Place into the hot oil.
Step 10
Do not press down at this point because it could fall apart. It will flatten when you flip it over.
Step 11
Cook about 3-4 minutes, or until dark golden brown
Step 12
Flip over and cook another 3-4 minutes or until dark golden brown
Step 13
Preheat oven to 350 degrees F, if serving the same day.
Step 14
Transfer onto a stainless steel cooling rack (an oven safe cooling rack) set over a baking sheet.
Step 15
If your cooling rack is not oven safe, transfer onto parchment lined baking sheet instead.
Step 16
Bake for 10 minutes.
Step 17
These taste great made up to 3 days in advance, stored in an airtight container
Step 18
For making ahead/freezing:
Step 19
Cool completely on cooling rack
Step 20
Then put into a freezer safe airtight container with a layer of parchment or waxed paper between layers and freeze.
Step 21
When ready, defrost few hours before and bake for 10 minutes