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Post-Thanksgivukkah, Make Latkes from Scraps

 A recipe from Tara Duggan's new cookbook to ease you back to the kitchen after feasting.

In the flurry that was Thanksgivukkah, you're probably staring at your kitchen with a mixture of fear, disdain, and maybe even defeat. You managed to produce a feast that the Romans would’ve been proud of—this time. But the holidays aren't over yet.

This week, we selected a recipe from Tara Duggan’s new cookbook, Root to Stalk Cooking, that will not only be the easiest thing you make this season but it will also tempt you to fish out all your vegetable scraps from the compost pile and put them to use (we said tempt, please don’t actually do this).

A writer for the Chronicle and self proclaimed “farmers’ market junkie”, Duggan is no stranger to creative cooking with vegetables. Many of these recipes were inspired by simple necessity,” she writes in the cookbook, “hopefully recipes such as these will provide you with ideas when you have random ingredients but aren’t sure what to make for dinner.” For this recipe, “[use] any kind of scraps you may have, such as odds and ends that remain after cutting up and trimming vegetables.”

Think of this as your post-Thanksgiving clean-eating, cleaner-kitchen saving-grace. Bonus: It is obviously a prime contender for the last few nights of Hannukah too.

Scraps Latkes
Makes 20 small latkes; serves 4 to 6

3 cups peeled and grated raw root vegetables or tubers, such as potatoes, sweet potatoes, beets, carrots, parsnips, turnips, or celery root
1⁄4 onion, very thinly sliced or shredded in a food processor
2 large eggs
1 tablespoon cornstarch
1⁄2 teaspoon baking powder
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground pepper
Olive oil or vegetable oil
Sour cream and applesauce, to serve

Preheat the oven to 200°F. Line a baking sheet with paper towels.

Place the grated vegetables and onion in a large bowl. Add the eggs, cornstarch, baking powder, salt, and pepper and stir well.

Place a large frying pan over medium-low to medium heat and add enough oil to fill the pan to a depth of 1⁄4 to 1⁄2 inch. When the oil is hot, use a soup spoon to scoop up about 2 tablespoonfuls of the latke mixture, then use another soup spoon to press down on the mixture to make an oval patty. Gently slide the patty into the oil. Continue making patties with the spoons and cook 6 to 8 latkes at a time, without crowding them, until browned, crisp, and cooked through, about 5 minutes per side. Make sure the oil isn’t too hot or they will burn.

Place the latkes on the prepared baking sheet and keep warm in the oven while you finish the rest. Season with salt and serve with the sour cream and applesauce.

 

Reprinted with permission from Root to Stalk Cooking by Tara Duggan, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.

 

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