ROOT VEGETABLE LATKES
We've spruced up traditional latkes by incorporating a few readily available root vegetables to lend dimension-and color-to the classic recipe. The vegetables can be shredded in a food processor or by hand using a box grater.
Provided by Food Network Kitchen
Time 1h30m
Yield about 2 dozen latkes
Number Of Ingredients 12
Steps:
- Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
- Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
- Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
- Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.
BAKED FETA PASTA WITH VEGETABLES
I've given the baked feta trend a spring/summer twist. Full of veggies like asparagus, zucchini, corn, and peppers, and baked until golden brown and delicious.
Provided by Jonathan Charbz
Categories Feta Cheese
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a baking dish large enough to accommodate all vegetables. Drizzle generously with olive oil and sprinkle with pepper flakes as well as a hit of salt and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well and drizzle with more olive oil. Season feta with salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into the veggies around the dish.
- Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.
- When the vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup of pasta water. Set aside.
- When the vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.
- Squeeze lemon over vegetables and feta and stir in fresh parsley. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.
Nutrition Facts : Calories 950.3 calories, Carbohydrate 113.3 g, Cholesterol 102.9 mg, Fat 42.3 g, Fiber 14 g, Protein 38.6 g, SaturatedFat 20.1 g, Sodium 1319.5 mg, Sugar 14.5 g
POTATO, ARTICHOKE AND FETA CHEESE LATKES
Categories Potato Side Vegetarian Lunch Feta Artichoke Winter Pan-Fry Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 12
Steps:
- Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.
- Preheat oven to 325°F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with remaining mixture.
- Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
VEGETABLE LATKES
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional Hanukkah dish. These latkes are made with carrots, parsnips, potatoes, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 28
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper, and place it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the large holes of a box grater. Place the grated vegetables on a clean kitchen towel, fold it around them, and squeeze tightly to remove all excess moisture. Transfer the grated vegetables to a large mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to combine well. Add the lightly beaten eggs, and mix well.
- Heat a large nonstick skillet over medium heat, and add 2 teaspoons vegetable oil. Make a few latkes at a time; for each, shape 2 tablespoons of the vegetable mixture and place in the skillet. Cook 2 minutes on each side, until golden and crisp. Transfer cooked latkes to prepared baking sheet in oven to keep warm. Repeat with remaining oil and latke mixture.
- Serve the latkes warm with dollops of sour cream, and salt and pepper to taste.
More about "vegetable and feta latkes recipes"
OUR TOP 10 LATKES FOR HANUKKAH - ALLRECIPES
From allrecipes.com
Author Anna BermanPublished Oct 23, 2020Estimated Reading Time 4 mins
- Chef John's Classic Potato Pancakes. We'll start with this classic recipe and a very important lesson when it comes to making latkes. You've got to squeeze out the liquid from potatoes because the success of your latkes depends on it.
- Baked Potato Latkes. Nothing too far from the original here. You've still got your onion, egg, and seasonings, but instead of grating raw potatoes, this recipe uses baked and mashed potatoes.
- Cajun Potato Latkes. Let's kick up the latkes with a bit (or a lot) of Cajun spices and add some sliced green onions for both the color and flavor.
- Curried Sweet Potato Latkes. Allrecipes member Baritone Bob who shares this recipe, calls it "a spicy-sweet potato version of a traditional Jewish favorite."
- Apple Potato Pancakes. In this recipe, Allrecipes member HeidiS combines shredded potatoes with a shredded apple. The use of Granny Smith apple is an excellent choice as that particular variety is crisp, sweet-tart, and is perfect for baking and cooking.
MASHED POTATO, KALE AND FETA CHEESE LATKES - EDIBLE …
From ediblecommunities.com
VEGETABLE AND FETA LATKES - RECIPEPES.COM
From recipepes.com
LENTIL SALAD RECIPE WITH FETA | OLIVEMAGAZINE
From olivemagazine.com
WHIPPED FETA WITH QUICK-PICKLED VEGETABLES RECIPE
From today.com
HOW TO GRILL VEGGIE BURGERS THAT CELEBRATE REAL VEGETABLES
From latimes.com
HOW TO MAKE VEGETABLE AND FETA LATKES | POTATO …
From youtube.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
VEGETABLE AND FETA LATKES RECIPE | RECIPE CLOUD APP
From recipecloudapp.com
LEFTOVER LATKE HASH | RECIPES | WW USA
From weightwatchers.com
ZUCCHINI LATKES WITH FETA AND DILL RECIPE - LOS ANGELES TIMES
From latimes.com
SWEET POTATO PARSNIP LATKES WITH FETA AND LEEKS - FOOD52
From food52.com
VEGETABLE AND FETA LATKES - RECIPESRUN
From recipesrun.com
VEGETABLE AND FETA LATKES – KOSHER RECIPES | OU KOSHER …
From oukosher.org
VEGETABLE AND FETA LATKES PHOTOS - ALLRECIPES.COM
BEST VEGETABLE AND FETA LATKES RECIPES
From alicerecipes.com
VEGETABLE AND FETA LATKES | RECIPESTY
From recipesty.com
VEGETABLE AND FETA LATKES RECIPE | RECIPESCHOOSE.COM
From recipeschoose.com
NIGEL SLATER’S RECIPE FOR ROAST CARROTS, GARLIC AND ORZO
From theguardian.com
VEGETABLE AND FETA LATKES - EASY COOK FIND
From easycookfind.com
BROAD BEANS WITH CREAM AND DILL, COURGETTE CAKES AND PANKO …
From theguardian.com
ALLRECIPES
You'll also love