Shredded Vegetable Latkes

Shredded Vegetable Latkes

By Gloria Kobrin Published: December 9, 2014

• Cuisine: American
• Course: Side Dish
• Skill Level: Moderate

• Yield:

• 24 small/15 large

Ingredients

• 2 large eggs
• pinch salt
• pinch white pepper
• 2 cups celery root peeled and shredded
• 1 cup kernel corn use drained canned corn or defrosted frozen kernels
• 1 1/4 cups carrots (2-3 carrots) peeled and shredded
• 1 cup onion peeled and chopped
• 1 full tablespoon hot white bottled horseradish drained
• 1/4 cup fresh dill minced
• 4 tablespoons flour
• 2 cups vegetable oil

Equipment

• 1 electric food processor shredder and steel knife needed
• 1 large mixing bowl
• 1 large skillet
• 2 wooden spoons
• 1 slotted spatula
• 2 large cookie sheets with cooling racks on top

Directions

1. Beat eggs together with salt and pepper in mixing bowl. Add vegetables to eggs. Stir. Add horseradish, dill and flour. Stir well. Taste. Adjust seasoning if needed.
   
2. Heat about one half inch of oil in skillet over medium flame until it is very hot. Carefully, using a wooden spoon, place a rounded spoonful of vegetable mixture in oil. Repeat three more times; so that you have four latkes frying at once. Don't flatten them. Wait patiently until latkes are well browned on one side before flipping them. You can gently lift up a corner of a latke to check how they are doing. You can't tell by the edges because the outside shreds will fry more quickly than the thicker inside. When latkes are brown on both sides, lift them out of the oil with a slotted spatula and place them on cooling racks to drain. Serve hot or at room temperature.
   
3. Note: To use these as hors d'oeuvres- drop a small amount of vegetable mixture from a teaspoon into hot oil. Do not flatten. Follow directions above. Even after you drain the mini latkes, they will retain a certain amount of oil. I recommend serving them in a ceramic spoon so that your guest's hands won't be greasy.