Parsnip Potato Latkes
Crispy, golden, and oh-so-comforting, Parsnip Potato Latkes are a delightful twist on the classic potato pancake. This recipe combines the earthy sweetness of parsnips with starchy russet potatoes and a touch of onion for a perfectly balanced savory flavor. Grated and squeezed dry, the vegetables create a crisp exterior while staying tender inside, thanks to a simple batter of eggs, flour, and baking powder. Shallow-fried to perfection, these latkes make an irresistible side dish or appetizer. Serve them warm with a dollop of tangy sour cream or sweet applesauce for a traditional yet elevated touch. Perfectly festive for Hanukkah or any time you're craving crispy comfort food, these latkes are sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium parsnips
- 2 medium russet potatoes
- 1 small yellow onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon baking powder
- 0.5 cup vegetable oil
- 0 sour cream or applesauce (optional, for serving)
Directions
Step 1
Peel the parsnips, potatoes, and onion. Grate all three using a box grater or a food processor with a grating attachment.
Step 2
Transfer the grated vegetables to a clean kitchen towel. Wrap the towel tightly around the mixture and squeeze out as much liquid as possible. This step is essential for achieving crispy latkes.
Step 3
In a large mixing bowl, combine the dried grated vegetables with the eggs, flour, salt, pepper, and baking powder. Mix thoroughly until evenly combined.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not smoke. Test the heat by dropping a tiny bit of the latke mixture into the oil—it should sizzle immediately.
Step 5
Using a tablespoon or your hands, scoop about 2 tablespoons of the mixture at a time and shape into small patties. Flatten slightly for even cooking.
Step 6
Carefully place 4–5 patties into the hot oil at a time, making sure not to overcrowd the skillet. Fry each side for about 3–4 minutes, or until golden brown and crispy.
Step 7
Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture, adding more oil to the skillet if necessary.
Step 8
Serve the latkes warm with a dollop of sour cream or a spoonful of applesauce, if desired.
Nutrition Facts
| Serving size | (905.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1753.5 |
| Total Fat 125.6g | 0% |
| Saturated Fat 22.7g | 0% |
| Polyunsaturated Fat 69.0g | |
| Cholesterol 391.4mg | 0% |
| Sodium 1306.1mg | 0% |
| Total Carbohydrate 139.8g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 18.1g | |
| Protein 29.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 229.9mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 3020.3mg | 0% |
Source of Calories