Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche

1. 1

   Grate the carrots and parsnips on a box grater or in a food processor.

2. 2

   Put in a dish towel and squeeze to remove water.

3. 3

   In a large mixing bowl, whisk together the eggs, flour, salt, and ginger.

4. 4

   Stir in the grated vegetables.

5. 5

   Drizzle with the honey and stir to combine.

6. 6

   Pour oil to depth of 1/8 inch in a large skillet and heat over medium heat.

7. 7

   Drop the vegetable mixture by serving-spoonfuls (about 3 tablespoons) into 3 1/2-inch discs.

8. 8

   Fry until golden brown, about 5 minutes per side.

9. 9

   Drain on paper towels.

10. 10

    Serve with dollops of creme fraiche on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.