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HANUKKAH
RECIPES:
Parsnip and Pear Latkes
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Parsnip
and Pear Latkes |
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Wonderful flavors
are paired in these latkes...
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One
6 to 7 ounce |
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under-ripe Bosc pear, quartered, cored |
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One
7 to 8 ounce |
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parsnip, peeled, cut into 1-inch pieces |
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1
large |
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egg,
beaten to blend |
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1½
Tbs |
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chopped celery leaves |
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1½
tsp |
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drained white horseradish |
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¾
tsp |
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salt |
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½
cup |
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panko (Japanese breadcrumbs) |
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ground black pepper |
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vegetable oil (for frying) |
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1 |
Using coarse
grating blade, shred pear in processor. Transfer
to paper towels; squeeze very dry. Transfer to
large bowl. |
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2 |
Shred
parsnip in processor; add to pear. Mix in next 4
ingredients, then panko and a sprinkle of black
pepper. |
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3 |
Coat bottom
of large skillet with oil; heat over medium
heat. Drop batter by packed ¼-cupfuls into
skillet; flatten to ½-inch thickness. Sauté
until brown and cooked, about 4 minutes per
side. Drain on paper towels. |
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Yield: 8 to 10
latkes |
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Cooking Tips |
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*Look for panko
breadcrumbs in the Asian food section of supermarkets. |
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