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Hanukkah recipe: Winter sunshine latkes

December 08, 2012|By Noelle Carter
  • Winter sunshine latkes.
Winter sunshine latkes. (Bob Chamberlin / Los Angeles…)

Made with grated sweet potatoes, carrots and parsnips in addition to potatoes, these latkes from cookbook author Phyllis Glazer look like little glowing suns -- making them perfectly appropriate for the Festival of Lights.

Winter sunshine latkes is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook." The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah, Christmas and New Year's. We’ve also updated last year's "Los Angeles Times Holiday Cookies," so it now includes 65 recipes from a wide range of sources, including world-famous pastry chefs and home cooks.

Each book is $4.99. They are available at the Los Angeles Times bookstore for Kindle, Nook and iBooks.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Winter sunshine latkes

Total time: 40 minutes

Servings: 12

1 cup grated baking potato, drained and firmly packed (about 1 potato)

1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato)

1 cup peeled and grated parsnip, firmly packed (about 1 parsnip)

1 cup grated carrot (about 1 large carrot)

3 eggs, beaten

1/2 cup flour

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon black pepper

3/4 cup chopped fresh parsley or cilantro (leaves only)

Olive oil for frying

Yogurt or sour cream, garnish

1. In a large bowl, mix together the grated, well-drained potato, sweet potato, parsnip and carrot. Add the eggs, flour, baking powder, salt, pepper and parsley and mix well.

2. Pour one-fourth inch of olive oil into a large skillet and heat over medium heat until hot. To form each latke, use a one-fourth-cup measure or ice cream scoop to scoop up the mixture, then flatten it out in your palm, squeezing out the remaining moisture. Each latke will be about 4 inches in diameter.

3. Form and fry a few latkes at a time (being careful not to crowd the pan), cooking them until the edges are crispy and brown, 3 to 4 minutes on each side. Remove the latkes to a rack or paper-towel-lined plate, keeping them warm until all the latkes are fried. The latkes are delicious served with yogurt or sour cream.

Each latke: 189 calories; 3 grams protein; 12 grams carbohydrates; 2 grams fiber; 15 grams fat; 2 grams saturated fat; 53 mg. cholesterol; 2 grams sugar; 463 mg. sodium.

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