Parsnip And Carrot Latkes (vegetable Pancakes)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb parsnip
• 1/2 lb carrot
• 1 large onion
• 6 garlic cloves
• 1 tablespoon ground black pepper
• 2 teaspoons salt
• 1/2 lemon, juice of
• 1/2 cup chives, finely chopped
• 3 eggs, beaten
• 1 cup gluten-free rice flour mix (see note) or 1/2 cup matzo meal
• olive oil (for frying)

Recipe

• 1 peel and remove ends from parsnips and carrots.
• 2 grate parsnips and carrots by hand or with your food processor's grater attachment.
• 3 place in large bowl.
• 4 puree onions and garlic in food processor and add to vegetable mixture.
• 5 add remaining ingredients and mix well.
• 6 heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
• 7 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.
• 8 cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
• 9 flip and cook on the second side.
• 10 remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
• 11 serve hot.