Best 3 Parsnip Latkes With Lox And Horseradish Creme Recipes
Feast your eyes on a delightful culinary creation that harmonizes the earthy sweetness of parsnips with the delicate flavors of lox and horseradish crème. These Parsnip Latkes with Lox and Horseradish Crème are a symphony of textures and tastes, featuring crispy latkes, silky lox, and a zesty horseradish crème that awakens your palate. Indulge in this delectable appetizer or main course, perfect for brunch, lunch, or dinner. Accompanying this star of the show are three additional recipes that will tantalize your taste buds. Learn how to make a refreshing Cucumber-Dill Salad with a tangy vinaigrette dressing, a creamy and flavorful Horseradish Crème Sauce, and a simple yet elegant Pickled Red Onions that add a pop of color and acidity to any dish. Elevate your culinary skills and treat your loved ones to a memorable dining experience with this versatile collection of recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CELERY ROOT-PARSNIP LATKES
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield About 4 dozen latkes
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams
PARSNIP LATKES
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips to the classic recipe also celebrates the past, when latkes, a side dish, were made with vegetables, cheeses, or fruits.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 9
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.
POTATO LATKE FUNNEL CAKES
This savory funnel cake incorporates mashed potatoes and ranch seasoning into the dough. It's delicious. Just try it and you'll see! -Chanie Apfelbaum, Brooklyn, New York
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Stir together sour cream and 1 tablespoon ranch dressing mix; refrigerate, covered, until serving., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in flour, egg, salt, pepper, remaining ranch dressing mix and milk, if desired, until smooth. , In a deep cast-iron or electric skillet, heat oil to 350°. Transfer potato mixture to a pastry bag fitted with small round pastry tip. Pipe batter in a spiral motion. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. Sprinkle with Parmesan cheese if desired; serve warm with dip.
Nutrition Facts : Calories 165 calories, Fat 11g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- For the perfect latke, use a combination of grated parsnips and potatoes. This will give them a crispy exterior and a tender, flavorful interior.
- Be sure to squeeze out as much moisture from the grated vegetables as possible before frying. This will help them crisp up nicely.
- Don't overcrowd the pan when frying the latkes. This will prevent them from cooking evenly.
- Serve the latkes immediately with your favorite toppings. They are especially delicious with smoked salmon, horseradish crème, and fresh herbs.
Conclusion:
Parsnip latkes are a delicious and easy-to-make appetizer or side dish. They are perfect for any occasion, from casual get-togethers to holiday parties. With their crispy exterior and tender, flavorful interior, they are sure to be a hit with everyone who tries them. So next time you are looking for a new and exciting way to enjoy parsnips, give this recipe a try. You won't be disappointed!
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