Wednesday, February 27, 2013

4 Veggie Latkas

Today is one of those days where I feel a little lack luster. It's probably a craving for early spring sun, even on a very cold day. So rather then dwell, here's a recipe to try while we all wait for March to arrive in her lioness ways. Listening to the wind here today, I can here her roaring.

4 Veggie Latkas

2 Carrots
1 onion
1 potato
1 small turnip
1/4 cup flour
1 egg
1/2 cup grated sharp cheese
salt, pepper
vegetable oil
greek yogurt
fresh dill

Use a food processor or grater to shred all of the vegetables. You can really change any of the veggies, just use ones that have a good starch content or hold form well. Put them in a strainer, pressing out all of the water you can. Once you've finished, add one egg, the cheese, flour and salt and pepper. Mix the batch thoroughly. Heat enough oil to cover the bottom of a medium size skillet. Form small patties from you mix, and add to the pan once it's hot. Fry until golden brown on each side.

Mix about enough yogurt for dipping with more salt and pepper, and fresh dill to taste.

This is a great dish to serve with ham, or on it's own with a hearty salad. I make it when it's time to go grocery shopping and I need a quick dinner. Enjoy!

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