Instructions

1. 1

   Skin the vegetables and in a standard food processor, grate them into a suitable bowl.

2. 2

   Take a handful of the grated vegetables and squeeze as much moisture from it as possible. Then place on a paper towel. Continue until you have squeezed out as much of the moisture as you can.

3. 3

   Clean and dry the original bowl and repeat the process of squeezing the vegetables dry but putting them in the bowl when finished. Then stir them to mix thoroughly.

4. 4

   In a separate bowl, beat the egg with the flour to form a sticky glue that will hold the latkes together.

5. 5

   Mix the sticky egg and flour with the vegetable mixture and form into flat pancakes about 3 to 4 inches in diameter then place on a cutting board.

6. 6

   Heat about 1/8 inch of peanut oil in a 10 inch cast iron skillet over medium high heat until a drop of water sizzles upon contact.

7. 7

   Place three of the pancakes into the skillet, press down with a spatula to thin them and cook until the edges start to turn deep brown. Flip them over carefully and cook for 2 to 3 minutes more.

8. 8

   Remove from pan and place on paper towels to drain excess oil.

9. 9

   Repeat until all are cooked and drained then place in a 175-200*F warming oven until ready to be served.