Parsnip and Carrot Latkes Vegetable Pancakes
Crispy, golden, and bursting with earthy flavors, these Parsnip and Carrot Latkes Vegetable Pancakes are a mouthwatering twist on a classic dish. Made with grated parsnips and carrots, along with a touch of yellow onion, these latkes boast a natural sweetness balanced by warm notes of ground cumin and a hint of peppery spice. Perfectly pan-fried to achieve a crunchy exterior and tender center, they're ideal as a side dish, appetizer, or even a light meal. With a quick prep time of just 15 minutes, this recipe is both easy and satisfying, making it an excellent choice for busy weeknights or festive gatherings. Garnish with fresh parsley for a pop of color and extra freshness, and serve these veggie-packed pancakes warm for a treat that everyone will love.
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Recipe Information
Ingredients
- 2 medium parsnips
- 2 medium carrots
- 1 small yellow onion
- 4 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 0.5 cups vegetable oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and grate the parsnips and carrots using a box grater or food processor. Transfer the grated vegetables to a large mixing bowl.
Finely dice or grate the onion and add it to the bowl with the parsnips and carrots.
Sprinkle the vegetables with salt, then toss and let the mixture sit for 5 minutes to draw out excess moisture.
Using a clean kitchen towel or cheesecloth, squeeze the vegetable mixture tightly to remove as much liquid as possible. Discard the liquid and return the mixture to the bowl.
Add the flour, eggs, black pepper, and ground cumin to the vegetable mixture. Mix well until everything is evenly combined.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Spoon 2–3 tablespoons of the mixture for each latke into the skillet, flattening them slightly with the back of a spoon to form small pancakes. Work in batches, being careful not to overcrowd the pan.
Cook each latke for 2–3 minutes on each side, or until golden brown and crisp. Remove them from the pan and transfer to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining mixture, adding more oil to the skillet as needed.
Serve the latkes warm, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
