Sweet Potato Parsnip Latkes With Feta And Leeks

Name: Sweet Potato Parsnip Latkes With Feta And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or olive oil; 2 medium-sized leeks, washed and thinly sliced; 1 pound sweet potatoes (usually about 1 large); 1 pound parsnips (number will vary depending upon size); 1/2 teaspoon coarse salt; 1/4 teaspoon ground white pepper; 1 pinch ground nutmeg; 4 ounces feta, crumbled (a creamy French or Israeli style is nice); 2 eggs, lightly beaten; 1/4 cup matzo meal; 3/4 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)

Servings: persons

1 tablespoon butter or olive oil
2 medium-sized leeks, washed and thinly sliced
1 pound sweet potatoes (usually about 1 large)
1 pound parsnips (number will vary depending upon size)
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 pinch ground nutmeg
4 ounces feta, crumbled (a creamy French or Israeli style is nice)
2 eggs, lightly beaten
1/4 cup matzo meal
3/4 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)

1
Melt the butter (or heat the olive oil) in a saucepan over a medium heat. Add the leeks and a pinch of salt and saute, stirring occasionally, until the leeks have softened and are beginning to color (about 10 minutes).
2
While the leeks are cooking, wash and peel the sweet potato and parsnips. Grate on the coarse holes of a box grater, and place in a large bowl (if you have no patience for hand-grating, you can use the shredding disk on a food processor, but place about 1/4 of the mixture back in the bowl of the processor with the regular blade and pulse a few times). Add the salt, pepper, nutmeg, feta, egg and matzo meal. Stir to combine. Mix in the cooked leeks.
3
Pour the canola oil to a depth of 1/2-inch in a frying pan-you can use the pan used for the leeks, and additional pans if you'd like to make quick work of it. Heat the oil over a medium flame until hot-if you drop in a shred of the latke mixture, it should bubble vigorously. Shape about 3 tablespoons of the latke mixture into a round shape (I like to pack a 1/4 cup measure mostly full), and place in the oil. Flatten slightly to form a small pancake. Repeat as many times as your pan space allows. Cook the latkes until well-browned, 5 to 7 minutes, then flip and brown the other side. These latkes are more delicate than standard potato pancakes (especially when warm), so be delicate. When the second side has cooked, place on a plate lined with brown paper, stacking as needed. If you want to be extra-good, now and then strain out any rogue bits that have floated into the oil before they burn (or leave them in, for a taste closer to what grandma would have made). Serve. Or...
4
If you're not serving at once, layer the cooled latkes in a sealed container with parchment between the layers, and freeze. To serve, preheat the oven to 375u00b0 F. Place the latkes on a cookie sheet (you can place them on a rack on top of a cookie sheet for a crisper result, but usually the sheet is fine for me), and cook until they have colored a bit more and are heated through and sizzling (10 to 15 minutes).

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon butter or olive oil, 2 medium-sized leeks, washed and thinly sliced, 1 pound sweet potatoes (usually about 1 large), 1 pound parsnips (number will vary depending upon size), and more.

Yes, Sweet Potato Parsnip Latkes With Feta And Leeks 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.

That's it — enjoy your meal!