Parsnip and Carrot Latkes #latkeweek
Author: Susan Palmer
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.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/12/parsnip-and-carrot-latkes-latkeweek/