So, dear friends, I ask you for a little more patience and I will try to make it up to you with some beautiful photos from some of you who are linking up. I am ready for new recipes after a week of not eating the five grains so please everyone, inspire me. The truth is that each week, as I go through what you have linked up, I am inspired. I am inspired by your creativity and the beauty of the photos and the recipes that want to be on my table. It is an exciting moment for me. I now have recipes to keep me busy for years and yet, I yearn for more. Cooking is exciting and there is always a new way to make something.
Are you the foodie who likes to go with safe recipes or do you take risks?
Vegetable Latkes (Pancakes) for Passover
adapted from Paula Deen
- 1/2 cup potato starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1 large potato, shredded
- 1 cup shredded carrots (I used food processor for scallions, onions, potato, carrots and zucchini.
- 3 scallions, chopped
- 1 cup zucchini, shredded
- 2 green onions, chopped
- 1 onion, shredded
- 2 tablespoons oil
Preheat oven to 350 degrees F.
In a mixing bowl, stir together the potato starch, baking powder, salt, and pepper.In another bowl, beat together the egg, carrots, zucchini, scallions, potato and onions.
Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat.
Pour the batter by tablespoons by first putting it into a quarter cup measure and then flipping it from there, to the hot pot. Make a few pancakes at a time.
Cook about 2 minutes on each side and golden brown.
Add the remaining oil to the pan as needed.
Bake at 350 degrees for 20 minutes. I made mine fat so I needed the baking. If you make them thin, you can probably only fry them.