Parsnip and Carrot Latkes (Vegetable Pancakes)

By bweber

A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream.

The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.

Ingredients

• 3/4 lb parsnip, grated
• 3/4 lb carrot, grated
• 1 small onion, grated
• 1/3 cup egg substitute
• 1/4 cup flour
• 1/2 tsp dried thyme

Preparation

Step 1

Heat large baking pan in 200 degree oven.

Mix all ingredients together. Spray large skillet with non stick spray, set over medium heat. Drop by 1/4 cup into heated skillet. Press each mound into a 3" pancake. Cook 8 minutes per side. Keep warm in oven. Makes 16 latkes.