Parsnip Potato Latkes W Horseradish Cream
Crispy, golden, and irresistibly savory, these Parsnip Potato Latkes with Horseradish Cream bring a flavorful twist to the classic Hanukkah favorite. Combining the earthy sweetness of parsnips with traditional russet potatoes, these latkes deliver a dynamic duo of texture and taste. Grated onion adds depth, while a perfectly seasoned batter ensures a light, crisp exterior with every bite. The crowning glory? A dollop of tangy horseradish cream, made with rich sour cream and a zesty kick of prepared horseradish. Perfect as an appetizer, side dish, or crowd-pleasing snack, these latkes are easy to make in just 40 minutes and pair beautifully with fresh dill for a bright finishing touch. Make these latkes your go-to recipe for cozy gatherings and memorable holiday meals!
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Recipe Information
Ingredients
- 2 medium Parsnips
- 2 medium Russet potatoes
- 1 small Yellow onion
- 2 large Eggs
- 0.25 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Neutral oil (like vegetable or canola oil)
- 1 cup Sour cream
- 2 tablespoons Prepared horseradish
- 1 tablespoon Fresh dill
Instructions
Peel the parsnips and potatoes and shred them using a box grater or a food processor with a grating attachment.
Place the shredded parsnips and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure the latkes stay crispy.
Grate the onion and combine it with the shredded parsnips and potatoes in a large mixing bowl.
In a separate bowl, whisk the eggs. Add the eggs, flour, salt, and black pepper to the bowl with the vegetables. Mix thoroughly until evenly combined.
Heat a large skillet over medium heat and add enough oil to create a thin layer for frying.
Scoop about 2 tablespoons of the mixture per latke and carefully place it into the hot oil. Flatten each latke slightly with a spatula.
Fry the latkes for 3-4 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding the skillet.
Transfer the cooked latkes to a plate lined with paper towels to drain any excess oil. Sprinkle with a pinch of salt while still warm.
In a small bowl, mix sour cream and prepared horseradish to create the horseradish cream. Adjust the amount of horseradish to taste if desired.
Serve the latkes warm, topped with horseradish cream and garnished with fresh dill, if using.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 35.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 524 mg | 40% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3036 mg | 65% | |
*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.
