Carrot & Parsnip Latkes

Happy Chanukah! I hope everyone is having a wonderful holiday season. I know I am!

It’s great to try and slow down a bit and enjoy the holiday week with the family. We try and lighten the mood a bit and focus on family coming together, a bit of together time – with the kids off from school, and a few days off from work. We can all appreciate this holiday time.

With Chanukah, comes latkes. And as you know, each year, I try and shake things up a bit – moving away from the traditional potato latke. I mean, I still love a basic potato latke, but I like to look deeper in to my fridge and see what other flavor combos will work as a fried patty of yummy goodness. I’m still thinking about those rosemary, fig and goat cheese latkes that I made a few years ago. I’m always looking for new latke ideas.

These carrot and parsnip latkes, were originally just going to be plain parsnip. I was thinking a simple parsnip latke with a horseradish cream sauce. Well, the carrots were a last minute addition. I thought that the flavors would work well together, and I’m glad I went in that direction. I shredded up the parsnip and carrot with some onion and garlic – along with one small russet potato. I squeezed any liquid out. There wasn’t much to squeeze out. I placed it all in a mixing bowl and added some egg, flour, salt and pepper. I then got to frying. These came together so quickly and so simple to do. Totally hit the spot.

I do still recommend a horseradish cream sauce to go with, but you can really dip in to whatever preferred latke topping you like. I’m just usually a sour cream girl. Anyhow, enjoy!

 

Carrot & Parsnip Latkes
 
Author:

Ingredients
  • 3 large parsnips
  • 2 large carrots
  • 1 small Idaho Russet Potato
  • 1 small onion
  • 3 cloves garlic
  • 3 large eggs
  • 3 tbsp. flour
  • 2 tsp. fresh ground pepper
  • 2 tsp. salt
  • canola oil for frying

Instructions
  1. Shred all of the veggies in a food processor with a grating disc.
  2. Transfer the shredded mixture to a thin towel and squeeze any liquid out.
  3. Transfer mixture to large mixing bowl.
  4. Mix in eggs, flour, salt and pepper.
  5. Since parsnips and carrots tend to be very dry, if you feel like the mixture isn’t wet enough, add one more egg.
  6. Heat oil in a deep fry pan to medium-high heat.
  7. Form in to thin patties and drop in oil, frying a couple minutes each side – until browned and crisp.
  8. Drain latkes on paper towels or on a cooling rack lined baking sheet,
  9. Serve and enjoy!

 

Corned Beef & Cabbage Latkes

corned beef 'latkes main

 

One minute it’s back-to-school season and the next minute it’s Thanksgiving. And before you know it, Chanukah somehow manages to peek its’ face around the corner. Thankfully, winter hasn’t shown its’ chilly face. I’d like to keep it that way.

As soon as I came to my senses and realized that Chanukah is just a few days away, aside from the quick and dirty job of scouring Amazon for presents, I started my latke brainstorming. My husband suggested I do a basic potato latke. After I gave him the stink eye for that zany suggestion, I got to work. I’ve got a few new latke flavors for you to feast on this season and I hope you enjoy them.

The first latke of this Chanukah season is kind of a marriage of St. Patrick’s Day and Chanukah. I’m bringing you some Cabbage and Corned Beef Latkes. I know that St. Patty’s Day is a few months away and in no way connected with the history of Chanukah, but I had the flavors stuck in my head. It occurred to me that it just might work. And it did!

I quickly ran out to my local kosher deli to pick up the best and fattiest corned beef they had on hand.

I shredded up some onions, cabbage and potato in the  food processor, making sure to squeeze out all of the extra starchy liquid when done.

shredded

 

squeeze

I then shredded up the corned beef with a knife and then mixed it into the cabbage and onion mixture.  I stirred in some eggs and flour.

corned beef

 

mixingI then formed the mixture into latke patties and fried until crispy and browned all over.

latkes frying

I drained the finished latkes on a cooling rack.

latkes draining

Of course I snuck a latke or two before serving them. I had to!

I recommend serving the latkes with a creamy horseradish sauce – also known as horsey sauce.

You need to make these though. They are amazing. Especially when the corned beef gets a bit charred and crispy. Brings out the flavor. Anyways – just make them!

If corned beef isn’t your thing, maybe you’d enjoy some wild mushroom and roasted garlic latkes or maybe carrot ginger latkes are more your speed. Whatever floats your boat, get into the holiday spirit and enjoy it with latkes!



Cabbage & Corned Beef Latkes
 
Author:

Ingredients
  • 1 large yellow onion, peeled
  • 1 small cabbage, cored
  • 1 large russet potato, peeled
  • ¾ lb sliced corned beef (deli style)
  • 3 large eggs
  • 4 tbsp. flour
  • 3 tsp. salt
  • 3 tsp. fresh grated black pepper
  • Additional salt and pepper to taste
  • oil for frying

Instructions
  1. With the shredding disc of a food processor, shred the onion, cabbage and potato together
  2. Place the shredded mixture in a towel and carefully squeeze out as much of the starchy liquid as possible. Transfer the mixture to a mixing bowl.
  3. Shred up the corned beef with a knife. Add it to the mixing bowl.
  4. Stir in eggs, flour, salt and pepper.
  5. Heat up a large fry pan on medium-high heat.
  6. Add in the vegetable oil and let the oil heat up.
  7. Form the latke mixture in to patties and fry on medium-high heat until brown around the edges. Flip and continue to fry until browned on both sides.
  8. Drain a paper towel lined cooling rack.
  9. Serve with horseradish sauce.
  10. Enjoy!

Cabbage & Corned Beef Latkes

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