• Ingredients: 27
  • Serves: 12

Garden vegetable latkes with vegetable oil.

Ingredients

Salsa

  • 3 large plum tomatoes , seeded, chopped
  • 1/2 yellow bell pepper, seeded, chopped
  • 3 tbsps. chopped red onion
  • 1 jalapeño chili, seeded, chopped
  • 1 tbsp. fresh lime juice
  • 1 tsp. olive oil
  • 1/2 avocado, peeled, cut into small cubes
  • 3 tbsps. chopped fresh basil

Toasts

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips.

    For this step you will need

  2. Step 2 Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables.
  3. Step 3 Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.

    For this step you will need

  4. Step 4 Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil.

    For this step you will need

  5. Step 5 Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven.

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  6. Step 6 Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

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Nutrition information

Calories 162 Carbohydrates 11 g (4%)
Fat 13 g (19%) Protein 2 g (4%)
Saturated Fat 1 g (5%) Sodium 126 mg (5%)
Polyunsaturated Fat 2 g Fiber 2 g (8%)
Monounsaturated Fat 9 g Cholesterol 31 mg (10%)