Chicken Soup Latke
Instead of several, make a single shareable one.
“This family-style latke is great as an appetizer or a side to a larger meal,” says New York Cit-based chef Ashton Keefe.
- 2 eggs, beaten
- ½ teaspoon salt
- ¼ cup low sodium chicken stock
- 2 potatoes, peeled
- 3 carrots, peeled with tops washed, reserved, and chopped
- 2 parsnips, peeled
- 1 onion, skin removed
- ¼ cup all-purpose or potato flour
- 2 tablespoons vegetable oil
- 1 cup parsley leaves, chopped
- Lemon wedge
- In a large bowl, whisk together eggs, salt, and chicken stock.
- Using a box grater or food processor with a grate attachment, shred potatoes, carrots, parsnips, and onion, then add to the bowl. Add the flour and mix well.
- Heat a large nonstick skillet over medium heat and add the vegetable oil. Add latke mixture in one layer, pressing down to promote a crispy sear. Cook for five to six minutes or until golden brown. Using a plate, cover and flip the latke on the plate. Then place skillet over the plate to flip the latke back into the skillet so it’s on the other side.
- Cook for an additional five to six minutes. Remove and allow to cool.
- Top with chopped parsley and carrot tops. Squeeze lemon wedge over greens, season with salt as desired, and cut into four pieces.
photo by © StockFood