Potato and Parsnip Latkes


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

From Food Network Kitchens

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

Directions

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

Categories: Hanukah, Kosher, Parsnips, Recipe, Vegetarian | 1 Comment

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One thought on “Potato and Parsnip Latkes

  1. great post

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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