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
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.
- To serve, arrange latkes on a large serving platter. Garnish with additional chives, if desired. Serve hot, with sour cream and applesauce.