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SOUPS/SALADS/SIDES
1 TABLESPOON FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1 MEDIUM RUSSET POTATO,
PEELED AND CUT TO FIT THE
FEED TUBE
1 SMALL ZUCCHINI, TRIMMED
1 SMALL TO MEDIUM CARROT,
PEELED
1 SMALL ONION, PEELED
1 TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
2 TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR, OR
MATZO MEAL
1 LARGE EGG, LIGHTLY BEATEN
(MAY NOT NEED ENTIRE EGG)
2 TABLESPOONS GRAPESEED OR
VEGETABLE OIL, PLUS MORE AS
NEEDED
Makes ten to twelve 3-inch cakes
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley and nely chop, 3 to 4
pulses. Leaving the parsley in the bowl, remove the
chopping blade and replace with the shredding disc
assembly. Laying the vegetables horizontally in the feed
tube (trim to t as needed), shred the potato, zucchini,
carrot and onion. Squeeze all excess liquid out of
vegetables by wrapping up in a clean towel and gently
wringing. Transfer all to a large mixing bowl. Add the
salt, pepper and our and gently mix to fully combine.
Gradually add the beaten egg until the mixture just
holds together. You do not want the mixture to be too
wet or the nal cakes will be too dense.
2. Put the oil into a large skillet set over medium-high
heat. When hot, drop pancake mixture by scant ¼-cup
spoonfuls evenly spaced in pan. Press down on top to
atten to about ¼-inch thickness. Cook about 4 to 6
minutes on each side or until crispy and light brown.
Repeat adding oil as needed, until all mixture has been
cooked off. Keep warm on a baking sheet lined with a
rack in a 200ºF oven.
3. Serve with warm applesauce, sour cream or crème
fraîche.
Nutritional information per cake:
Calories 48 (48% from fat)
|
carb. 5g
|
pro. 7g
|
fat. 3g
sat. fat 0g
|
chol. 12mg
|
sod. 200mg
|
calc. 9mg
|
ber 1g
A twist on the traditional potato latkes.
ZUCCHINI-CARROT-POTATO CAKES