Day three of #latkeweek is potato free! hee hee! I’ve been waiting to write that since I came up with it while walking to the train one morning.
Yeah, I’m a dork, I know!
In all seriousness, sometimes you just need to sneak in some vegetables into all your Chanukah fry time. This was the first year I ventured into parsnip and carrot land and I was very happy with the results.
They are a sweeter latke than you might be used to, but I paired mine with some nice tangy labneh cheese. One little tidbit I learned from working with these two ingredients – neither extracts any excess liquid when you shred them, therefore be prepared to have some extra eggs laying around to bind (2 worked for me); and to really pack these pancakes tight when adding to the hot oil.
- 2 large parsnips, peeled and shredded
- 1 large carrot, peeled and shredded
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- canola or vegetable oil
- labneh cheese or sour cream to serve
- Using a hand grater or the grating blade on your food processor, grate your parsnips and carrots.
- Place the grated parsnips and carrots in a large mixing bowl and combine with the eggs, flour, salt and pepper.
- Pour the canola oil into a large frying pan, about ½ inch and heat over medium to medium high heat.
- When the canola oil begins to shimmer, tightly pack ¼ cup size pancakes of the mixture in your hand and place in the frying pan. Cook 4-5 minutes per side, or until crisp and browned and they flip easily. Continue cooking another 3-4 minutes and remove to a paper towel lined baking sheet.
- Continue cooking the remaining mixture and keep the cooked latkes warm in a 300 degree oven. Salt the latkes immediately after they are finished cooking.
- Serve with labneh cheese or sour cream.