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45
SOUPS/SALADS/SIDES
POTATO-ZUCCHINI-CARROT CAKES
A twist on the traditional potato latke.
Makes 10 to 12, 2½-inch cakes
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley and fi nely chop,
using 5 to 6 long pulses. Leaving the parsley in the
bowl, remove the chopping blade and replace with
the medium shredding disc. Laying the vegetables
horizontally in the feed tube (trim to fi t as needed),
shred the potato, zucchini, carrot and onion on High.
Wrap the vegetables in a clean kitchen towel and
wring it over a bowl or the sink to squeeze out all the
excess liquid.
2. Transfer the vegetables to a medium-size bowl. Add
the salt, pepper and fl our and gently mix to fully
combine. Gradually add the beaten egg (you may
not need all of it) until the mixture just holds together.
You do not want the mixture to be too wet or the
fi nal cakes will be dense.
3. Put the oil in large, nonstick skillet over medium-high
heat. When oil is hot, use a heaping tablespoon per
pancake and drop the batter into the pan. Use the
back of the spoon to fl atten out the pancakes into
2½-inch rounds. Cook the pancakes in batches, no
more than 4 at a time, about 1½ to 2 minutes per
side or until crisp and browned. Repeat, adding oil as
needed until all pancakes are cooked. Keep fi nished
pancakes warm on rack set over a baking sheet in a
200°F oven.
4. Serve pancakes warm with applesauce and
sour cream.
Nutritional information per pancake (based on 12):
Calories 48 (48% from fat) • carb. 5g • pro. 1g • fat 3g
sat. fat 0g • chol. 12mg • sod. 105mg • calc. 9mg • fi ber 1g
1 TABLESPOON FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1 MEDIUM RUSSET POTATO, PEELED,
CUT TO FIT THE FEED TUBE
1 SMALL ZUCCHINI, TRIMMED
1 SMALL TO MEDIUM CARROT,
TRIMMED AND PEELED
1 SMALL ONION
¾ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
2 TABLESPOONS UNBLEACHED,
ALL-PURPOSE FLOUR OR MATZO
MEAL
1 LARGE EGG, LIGHTLY BEATEN
2
TABLESPOONS VEGETABLE OIL,
PLUS MORE AS NEEDED
APPLESAUCE AND SOUR CREAM
FOR SERVING
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