Carrot and Parsnip Latkes
| LATKE WEEK | DAY 3! 🥔🥕Carrot and Parsnip Latkes! These latkes are made with a blend of potatoes, carrots, parsnips, onions and @primalpalate breakfast blend to enhance the sweetness of the carrots and parsnips. Paired with some Applesauce..these latkes are truly amazing! So warming and delicious – I know @mollyyeh would approve!
1 lb bag carrots
1 lb bag parsnips
2 russet potatoes
1 medium yellow onion
1/2 cup tapioca flour
1/2 tsp baking powder(I make my own using baking soda and cream of tartar)
1 tsp salt
1.25 tsp breakfast blend spice by primal palate(if you do not have this, it is a mix of salt, garlic, onion, cinnamon, turmeric, and sage)
Makes 50 smallish latkes
1. Grate the potatoes using the grating disc of your food processor or by using a box grater.
2. Take half of the grated potatoes and add them back to a food processor and pulse a few times until they start to resemble mashed potatoes. You want half to be grated and half to be a mashed consistency. This will ensure creamy, but crunchy latkes.
3. Drain all water from the potatoes by using a nut milk bag or cheese cloth. (This step is very important. If you dont remove all the water, the latkes will never crisp up) I use the nut milk bag from www.elliesbest.com. You can use the code “spinachandbacon” to receive 10% off your purchase.
4. Once all the water is removed, add the potatoes to a large bowl.
5. Grate the carrots and parsnips, and keep them in a shredded consistency. Do not mash them. Drain water from them and add to the bowl with the potatoes.
6. Throw the onions and shallot into the food processor and pulse until it starts to look like a paste.
7. Squeeze all water from the onions using a cheese cloth or nut milk bag.
8. Add onions to potatoes,
9. In a small bowl, beat the eggs with the salt, pepper and @primalpalate breakfast blend.
10. Pour egg mixture over potatoes and onions, and mix well.
11. Add flour and baking powder to the mixture and mix well.
12. Heat enough oil(avocado oil or oil of your choice) in a large skillet to cover the bottom of the pan. Use medium heat.
13. Once oil is hot, drop spoonfuls of potato/carrot/parsnip mixture into the oil. I use a heaping tablespoon and then I use the back of the spoon to flatten the latke once it is in the oil. Do not move the oil for about 3 minutes. Once one side of golden brown, flip it over and brown the other side.
14. As the latkes are cooking, transfer them to a paper towel lined baking sheet to absorb excess oil.
15. Serve with applesauce