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!
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Recipe Information
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
- sour cream or applesauce (optional, for serving)
Instructions
Peel the parsnips, potatoes, and onion. Grate all three using a box grater or a food processor with a grating attachment.
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.
In a large mixing bowl, combine the dried grated vegetables with the eggs, flour, salt, pepper, and baking powder. Mix thoroughly until evenly combined.
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.
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.
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.
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.
Serve the latkes warm with a dollop of sour cream or a spoonful of applesauce, if desired.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 69.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 18.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3020 mg | 64% | |
*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.
