Best 8 Parsnip And Pear Latkes Recipes

PARSNIP LATKES

Steps:

• In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated.
• Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

GINGERED PEARS AND PARSNIPS

Steps:

• Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.

PARSNIP AND PEAR LATKES

Steps:

• Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.

CELERY ROOT-PARSNIP LATKES

Steps:

• Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
• Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

PARSNIP LATKES WITH LOX AND HORSERADISH CREME

Steps:

• Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.

PARSNIP LATKES WITH SMOKED HADDOCK & POACHED EGG

Steps:

• Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.
• Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest - as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.
• Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.
• Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.

PARSNIP LATKES

Steps:

• In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until mixture is smooth. Add parsnips and potato, and toss until combined and evenly coated.
• Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce or pear sauce and sour cream, if desired.

POTATO PARSNIP LATKES

Steps:

• Preheat oven to 250°F.
• Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
• Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.