Parsnip and Potato Latkes

Traditionally made and served during Hanukkah, latkes are small, savory pancakes made from a base of potatoes, and often incorporating other vegetables. We used parsnips and carrots for a hint of sweetness. Serve them with applesauce, sour cream and fresh green salads for a delicious app or side any time of year. 


Serves 4 (makes 12 latkes)

2 large eggs
1/4 cup gluten-free or whole-wheat flour
3 medium parsnips, scrubbed and coarsely grated
1 medium carrot, scrubbed and coarsely grated
2 tablespoons minced fresh chives
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium russet potato
Neutral cooking oil for frying
Sour cream, crème fraiche or vegan sour cream for serving
Applesauce for serving

  1. Preheat oven to 375 degrees F.
  2. Beat eggs and flour together in a large bowl. Add parsnips, carrots, chives, salt and pepper. Grate potato and, using your hands, squeeze out as much water as possible. Add to bowl and mix well.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Drop four scoops of batter, about 3 tablespoons each, into pan. Fry for 1 to 2 minutes, until golden and crispy, pressing down gently with a spatula to 1/4-inch thick. Turn and cook on remaining side for 1 to 2 minutes. Transfer latkes to a large baking sheet and repeat with remaining batter, adding additional 1 tablespoon oil if pan gets too dry.
  4. Bake for 15 to 20 minutes, turning once during cooking, until latkes are cooked through and crispy on the outside. Remove from baking sheet and drain on paper towels.
  5. To serve, arrange latkes on a large serving platter. Garnish with additional chives, if desired. Serve hot, with sour cream and applesauce.