After several days of “let’s make latkes out of anything” including lasagna and mac and cheese, it was time for some “normal” latkes. But not quite normal; parsnips and potatoes are a great combination, so why not potato and parsnip latkes? Parsnips add a nice sweetness that added interest to the latke.
It was another reason to go grab some parsnips from my basement refrigerator! There are still 5 – 10 lbs left from my harvest.
These latkes definitely go well with applesauce. The original recipe does include a recipe for cinnamon apple sauce, but I did not have the time, so I must admit I used pre-made. The latkes were still wonderful with them.
Potato and Parsnip Latkes
1/2 pound Yukon gold potatoes, peeled
1/2 pound parsnips, peeled (from the garden)
1/2 medium onion
1 clove garlic, minced
2 large eggs (locally raised)
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying
Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater.
Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper.
Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side.
Drain on paper towels and season with salt while hot. Serve with applesauce and enjoy!
Serves 6 – 8