Parsnip and Carrot Latkes #latkeweek
Author: Susan Palmer
  • 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
  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