| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
|
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Yukon Gold potatoes, peeled, cut into 1-inch pieces |
| 8 |
oz |
Carrots (about 2 large), peeled, cut into 1-inch pieces |
| 8 |
oz |
Parsnips (about 2 large), peeled, cut into 1-inch pieces |
| 1/4 |
c |
All purpose flour |
| 1/4 |
c |
Chopped fresh dill |
| 1/4 |
c |
Chopped green onions |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
lg |
Eggs, beaten to blend |
| 10 |
tb |
(about) vegetable oil |
INSTRUCTIONS
This recipe has been sent to you from the web site Epicurious. The URL of
the site is http://www.epicurious.com
Carrots, parsnips, green onions and dill make the difference in these
colorful pancakes. Mix some chopped dill and green onions into sour cream
to pass alongside.
Preheat oven to 325 deg. F. Place baking sheet in oven. Using food
processor fitted with medium grating disk, shred potatoes, carrots and
parsnips. Place towel on work surface. Spread vegetables over. Roll up
towel; squeeze tightly to absorb moisture from vegetables. Blend flour,
dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat.
Mix in eggs.
Heat 6 tablespoons oil in large skillet over medium heat. Working in
batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using
spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side.
Transfer to sheet in oven. Repeat with remaining batter, adding more oil to
skillet by tablespoonfuls as necessary. Serve hot.
Makes about 12.
Bon Appetit, December 1995
Posted to JEWISH-FOOD digest V96 #098
From: bgl@leass.pcc.com
Date: Sat, 7 Dec 1996 12:41:57 -0500
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”