Submitted by CSA Member Laura Zuluaga, and adapted by Amy, from Mark’s Daily Apple blog
3 cups grated carrot, turnip, daikon radish or zucchini (try rutabagas, beets, sweet potatoes or sunchokes too!)
2 eggs, beaten
Pinch of salt and pepper
Oil for frying – I like peanut oil or coconut oil for deep frying. If you use canola, soy or corn oil, we suggest non-GMO or certified organic as conventional vegetable oil is made primarily from genetically modified crops.
Wrap a light weight dishtowel around 1 cup of grated vegetable at a time and squeeze as much water out as possible. You can also try salting the veggies and letting some water drain out before squeezing. In a bowl, mix grated vegetable with egg, salt and pepper. Start with the two eggs per 3 cups of grated vegetabes to bind the latkes. After frying a few, add more egg as binder only if necessary. Heat 1/2 cup oil over medium to medium-high heat. Toss a pinch of grated vegetable in the pan – you’ll know the oil is hot enough if it starts sizzling immediately. Scoop 1/4 cup or less of grated vegetable into your hand and form into a very loose patty. Set the patty in the hot pan and press it down gently with a fork. Cook at least 2-3 minutes on each side, until nicely browned. You can keep the oven at 250 degrees and keep latkes warm inside the oven while you cook the whole batch. If the oil becomes dark or begins to smoke, it is necessary to dump out the oil (in a can, not down the drain!), wipe out the pan and start fresh before frying more latkes. Enjoy!