Cumin-Scented Root Vegetable Latkes
Contributed by Daron and Romney Jacob
3 cups grated Yukon Gold potatoes (about 4 medium)
2 cups grated carrots (about 5)
1 cup grated butternut squash (about 1 small)
1 yellow onion, grated
2/3 cup all-purpose flour
1 tablespoon cumin
1 teaspoon coriander
½ teaspoon ground black pepper
1 tablespoon salt
¾ cup grated Parmiggiano Reggiano cheese
3 large eggs, beaten to blend
Vegetable oil, for frying
Preheat oven to 250 degrees F.
Place potatoes, carrots, squash, and onion in kitchen towel. Gather up corners to form a sack and twist tightly to remove as much liquid as possible.
In large mixing bowl combine flour, cumin, coriander, pepper, and salt. Add grated vegetables, cheese, and beaten eggs; stir until mixture is well combined.
Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.
Daron and Romney Jacob haven’t lived in Williamsburg since before it was cool, but they appreciate the neighborhood’s quaint shops and variety of restaurants (current favorites: Mesa Coyoacan, Roberta’s, Bakeri). Their cocker spaniel, Jah, loves to chase squirrels in McCarren Park. All of them hate the L train.
