Parsnip and Carrot Latkes #latkeweek

Parsnip and Carrot Latkes #latkeweek

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.  

Parsnip and Carrot Latkes #latkeweek

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. 

Parsnip and Carrot Latkes #latkeweek

Parsnip and Carrot Latkes #latkeweek
 
Author:
Recipe type: Sides, Vegetables, Vegetarian
Ingredients
  • 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
Instructions
  1. Using a hand grater or the grating blade on your food processor, grate your parsnips and carrots.
  2. Place the grated parsnips and carrots in a large mixing bowl and combine with the eggs, flour, salt and pepper.
  3. Pour the canola oil into a large frying pan, about ½ inch and heat over medium to medium high heat.
  4. 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.
  5. 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.
  6. Serve with labneh cheese or sour cream.

 

Parsnip and Carrot Latkes #latkeweek

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1 Comment

  1. Oooh… I bet your kitchen smells so good with all of these latkes! I really like the idea of adding parsnips – a completely under-utilized root in my opinion!

    Reply

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