POTATO PARSNIP LATKES
Categories Potato Vegetable Appetizer Side Hanukkah Vegetarian Quick & Easy Parsnip Fall Winter Kosher Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 16 latkes
Number Of Ingredients 12
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.
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Ahmed Ali Ghumro
[email protected]I can't wait to try these latkes with different vegetables, like sweet potatoes or zucchini.
John Bradon
[email protected]These latkes are a great way to use up leftover mashed potatoes.
Cristina Szasz
[email protected]I served these latkes with sour cream and applesauce and they were delicious.
Gloria Agyenim
[email protected]I made these latkes in a mini muffin tin and they were perfect for a party appetizer.
Sid Ahmed
[email protected]I couldn't find parsnips at my local grocery store, so I used carrots instead. The latkes still turned out great.
Arbaz Abbasi
[email protected]The latkes were a bit bland. I think I'll add some more salt and pepper next time.
Sheena Lewis
[email protected]These latkes were a bit too oily for my taste. I think I'll try using less oil next time.
Dutton
[email protected]I followed the recipe exactly and the latkes turned out perfectly. They were crispy on the outside and tender on the inside.
Flora otipa
[email protected]These latkes are a delicious and unique twist on the classic potato latke. I highly recommend them.
Ibrahim Mushtaq
[email protected]I've made these latkes several times now and they're always a hit. They're a great way to use up leftover potatoes and parsnips.
shibpada sarker
[email protected]These latkes are the perfect side dish for any holiday meal. They're easy to make and always a crowd-pleaser.
Chinelle Cloete
[email protected]I made these latkes for my family for Hanukkah and they were a huge success. Everyone loved them, even my picky kids.
Keith Sacht
[email protected]These latkes were a bit more work to make than traditional potato latkes, but they were definitely worth the effort. The parsnips added a nice sweetness and depth of flavor.
Rasel Shikder
[email protected]I'm not usually a fan of latkes, but these potato parsnip latkes changed my mind. They were so delicious and flavorful, I couldn't stop eating them.
Jannat Ferdaus
[email protected]These potato parsnip latkes were a hit at my Hanukkah party! They were crispy on the outside and tender on the inside, with a perfect balance of flavors. I especially loved the addition of parsnips, which gave them a slightly sweet and nutty flavor.