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!

 

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