Potato Parsnip Latkes Recipe

Name: Potato Parsnip Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large russet (baking) potato (8 to 10 oz); 1 tablespoon fresh lemon juice; 2 medium parsnips (1 lb total), peeled and coarsely grated; 1/4 cup all-purpose flour; 2 large eggs, lightly beaten; 3 tablespoons finely chopped fresh chives; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup vegetable oil; Accompaniment: applesauce and/or sour cream; Special equipment: a thin (fine-weave) kitchen towel

Servings: persons

1 large russet (baking) potato (8 to 10 oz)
1 tablespoon fresh lemon juice
2 medium parsnips (1 lb total), peeled and coarsely grated
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup vegetable oil
Accompaniment: applesauce and/or sour cream
Special equipment: a thin (fine-weave) kitchen towel

1
Preheat oven to 250F.
2
Peel potato and coarsely grate into a bowl.
3
Add lemon juice and toss to combine.
4
Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
5
Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
6
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking.
7
Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula.
8
Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side.
9
Transfer latkes with spatula to paper towels to drain.
10
Keep warm on a rack set in a shallow baking pan in oven.
11
Make more latkes in same manner, in batches of 4, with remaining mixture.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large russet (baking) potato (8 to 10 oz), 1 tablespoon fresh lemon juice, 2 medium parsnips (1 lb total), peeled and coarsely grated, 1/4 cup all-purpose flour, and more.

Yes, Potato Parsnip Latkes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Parsnip Latkes

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