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