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Latkes; Fried Vegetable Pancakes from Europe and the Middle East

 
One serving costs about $0.59

$0.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 hanukkah,vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast Jewish
spoonacular Score:42%

Spoonacular Score: 42%

 

Latkes; Fried Vegetable Pancakes from Europe and the Middle East could be just the lacto ovo vegetarian recipe you've been looking for. For 59 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 248 calories, 7g of protein, and 6g of fat. This recipe serves 2. 1 person found this recipe to be delicious and satisfying. It is brought to you by Foodista. It works well as a cheap breakfast. This recipe is typical of Jewish cuisine. If you have of, flour, egg, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Hanukkah. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is pretty good. If you like this recipe, take a look at these similar recipes: Middle East Vegetable Tacos, Middle East Salad - Fried Aubergine And Chickpeas, and Khoshaf -- Dried Fruit and Nut Compote (Iran -- Middle East).

Ingredients

Servings:
1 cup
1 cup russet potatoes
russet potatoes
0.5 cups
0.5 cups parsnips
parsnips
0.5 cups
0.5 cups yams
yams
3 cloves
3 cloves garlic
garlic
1
1  egg
egg
1 oz
1 oz white flour
white flour
some
some salt and pepper
salt and pepper
0.5 inch
0.5 inch ginger
ginger
some
some peanut
peanut
some
some low fat sour cream
low fat sour cream
0.5 cups
0.5 cups red of
red of
1 cup russet potatoes
1 cup
russet potatoes
0.5 cups parsnips
0.5 cups
parsnips
0.5 cups yams
0.5 cups
yams
3 cloves garlic
3 cloves
garlic
1  egg
1
egg
1 oz white flour
1 oz
white flour
some salt and pepper
some
salt and pepper
0.5 inch ginger
0.5 inch
ginger
some peanut
some
peanut
some low fat sour cream
some
low fat sour cream
0.5 cups red of
0.5 cups
red of

Equipment

food processor
food processor
cutting board
cutting board
paper towels
paper towels
frying pan
frying pan
spatula
spatula
bowl
bowl
oven
oven
food processor
food processor
cutting board
cutting board
paper towels
paper towels
frying pan
frying pan
spatula
spatula
bowl
bowl
oven
oven


Instructions

1. Skin the vegetables and in a standard food processor, grate them into a suitable bowl. 2. Take a handful of the grated vegetables and squeeze as much moisture from it as possible. Then place on a paper towel. Continue until you have squeezed out as much of the moisture as you can. 3. Clean and dry the original bowl and repeat the process of squeezing the vegetables dry but putting them in the bowl when finished. Then stir them to mix thoroughly. 4. In a separate bowl, beat the egg with the flour to form a sticky glue that will hold the latkes together. 5. Mix the sticky egg and flour with the vegetable mixture and form into flat pancakes about 3 to 4 inches in diameter then place on a cutting board. 6. Heat about 1/8 inch of peanut oil in a 10 inch cast iron skillet over medium high heat until a drop of water sizzles upon contact. 7. Place three of the pancakes into the skillet, press down with a spatula to thin them and cook until the edges start to turn deep brown. Flip them over carefully and cook for 2 to 3 minutes more. 8. Remove from pan and place on paper towels to drain excess oil. 9. Repeat until all are cooked and drained then place in a 175-200*F warming oven until ready to be served.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.58
Ingredient
1 C russet potatoes
½ Cs parsnips
½ Cs yams
3 cloves garlic
1 egg
1 ounce white flour
½ inches ginger
some low fat sour cream
Price
$0.20
$0.22
$0.17
$0.20
$0.24
$0.04
$0.02
$0.08
$1.16

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
248 Calories
7g Protein
5g Total Fat
43g Carbs
9% Health Score
Limit These
Calories
248
12%

Fat
5g
8%

  Saturated Fat
2g
16%

Carbohydrates
43g
14%

  Sugar
2g
3%

Cholesterol
92mg
31%

Sodium
142mg
6%

Get Enough Of These
Protein
7g
15%

Manganese
0.65mg
32%

Vitamin B6
0.5mg
25%

Potassium
823mg
24%

Vitamin C
17mg
22%

Folate
79µg
20%

Selenium
13µg
19%

Fiber
4g
19%

Vitamin B1
0.27mg
18%

Phosphorus
158mg
16%

Vitamin B2
0.24mg
14%

Iron
2mg
12%

Copper
0.24mg
12%

Vitamin B3
2mg
11%

Magnesium
43mg
11%

Vitamin B5
1mg
10%

Vitamin K
10µg
10%

Zinc
0.97mg
6%

Vitamin E
0.96mg
6%

Vitamin A
281IU
6%

Calcium
56mg
6%

Vitamin B12
0.21µg
3%

Vitamin D
0.49µg
3%

covered percent of daily need

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