Wednesday, July 8, 2009

VEGGIE LATKES

I've canceled my subscription to Southern Living magazine, and I hope I won't be sorry. There are just too many magazines for me to read (Taste of Home, Better Homes & Gardens, Living and Bon Appetit). I've gotten some good recipes from SL over the years, like this one from their November 2008 edition. Their recipe is called, "Golden Potato Latkes" since the principal ingredient is Yukon gold potatoes.

I used red potatoes and left the skins on. And I subbed shredded zucchini and parsnips for part of the potatoes. You can also sub carrots, and use any combo you like. It's just nice to get some other veggies in there. Instead of matzoh meal, I used cornmeal and flour, since I don't stock matzoh meal. These were absolutely delicious, a great accompaniment to fish or chicken. I used Mrs. Dash seasoning blend (original blend) as the only seasoning (I had a sample packet), but it worked so well I may just buy some. You can sub salt and pepper if you don't have Mrs. Dash.

Veggie Latkes
Adapted 1/3 recipe from Southern Living
Rating: 9 out of 10

INGREDIENTS:
1 lb. total combo of unpeeled red potatoes, unpeeled zucchini and peeled parsnip or carrot
1/3 medium onion
2 tsp. lemon juice
1 egg
1 Tbsp. cornmeal
4 tsp. all-purpose flour (I used Ultra Grain, which is 30% whole wheat)
1/2 tsp. Mrs. Dash seasoning blend (original)
OR rounded 1/4 tsp. coarse sea salt + 1/4 tsp. pepper
3 Tbsp. butter
1/4 cup vegetable or canola oil


Grate veggies, including onion, through large holes of a box grater; toss with lemon juice. Spread mixture onto two clean, dry kitchen towels. Roll up each towel, starting with 1 long side. Wring towels to squeeze out excess liquid. Place potato mixture in a medium bowl.

Stir in egg, cornmeal, flour, and seasoning. Mixture will be dry but will hold its shape when pressed together. Loosely form 6 patties.


Melt butter with oil in a large heavy skillet heated to medium-high heat. Drop the patties into hot fat; press lightly to flatten into 3" rounds. Cook 3-5 minutes on each side, or till golden brown. Drain on paper towels. Sprinkle with additional salt, if desired. Serve immediately, or keep warm on wire rack on a baking sheet in a 250F oven up to 30 minutes. Great with homemade applesauce and/or horseradish-sour cream sauce. Yield: 6 patties (Double this recipe for a bigger yield, or visit the Southern Living recipe site for the original recipe which yields about 2 dozen.)




12 comments:

Debbie said...

They look delicious Judy! I get lots of magazines too so I know exactly what you mean!

Barbara Bakes said...

I think you version sounds better than the original!

♥peachkins♥ said...

healthy and delicious!!

Valerina said...

Hi Judy. My mother loves latkes! She would be so proud if I were to actually make some myself and this recipe looks like the One I would attempt. I like how you leave the skins on the potatoes.

Also, I had a hard time finding toffee peanuts. I'm such a baking nerd that I ordered some on a site called Gourmetnut.com. The cookies are worth the hassle. :)

Nithya said...

Looks really interesting and yummy.. its absolutely healthy and nice pics :)

Juliana said...

Wow, nice way to eat your daily portion of veggies...yummie!

Reeni♥ said...

These look so crispy and really delicious! I absolutely love red potatoes and their skins!

Donna-FFW said...

I love the crispness and I love your substitutions. I am like you with magazines. I literally subscribe to about 15,, but I love them all so, for different reasons. Hard to give them up, like good running shoes.

Linda said...

I canceled my subscription too--not enough recipes! ;)

These look so yummy!

Bella Vita said...

Hi Judy, I am glad that you found me and that I was then able to find your blog as well. I'll add myself to your follow list and hope you do the same. It is interesting to meet another Northern transplant to the Carolinas--what a beautiful part of the U.S. to live in. Such great cooks and recipes too!

I agree about your thoughts on having too many magazines. I started cutting the number of them down by first eliminating any fashion mags (which I used to be very involved with during my career), then eliminating the gardening mags (saved them all which just about covers everything one needs to know), then eliminating any Home-y/Decorating mags, and now I'm eliminating misc. subject mags and JUST keeping foodie and Italian mags. Still way too many, but it's a start!

Bye for now, Roz (bella in SC)

teresa said...

oh wow, i could just eat these AS my main course! delicious!

Sophie said...

Lovely latkes, Judy! MMMMMMM!!