Parsnip Potato Latkes

This year, Hanukkah is likely to look a little different than years past. While we may be sharing a small, more distanced table, we can still celebrate the miracle of light and the end of a difficult year with loved ones. With many holiday traditions experiencing a shake-up, try out a new take on the classic latke with this recipe for Parsnip Potato Latkes.

In case you missed it, I’ve been writing monthly recipes for the San Diego Jewish Journal, this month, I’m sharing a winning latke recipe that has a secret ingredient – parsnips! Because parsnips are drier than potatoes (i.e. have a lower water content), and a subtle sweetness, these latkes are super crispy and get perfectly golden brown!

The secret to latkes that don’t take all day? Your handy food processor with the grating function. It’s a game changer that will same time and your knuckles from the ruthless box grater. Trust me.

Parsnip Potato Latkes

Author: Micah Siva for the San Diego Jewish Journal
Cuisine: Jewish
Serves: 6-8

Ingredients:

• 3 medium parsnips, peeled
• 1 large baking potato, peeled (like Russet),
• 1 small white onion
• 2 tbsp flour
• ½ tsp baking powder
• ¼ tsp sea salt
• Black pepper
• 2 eggs, whisked
• Vegetable oil, for frying

Preparation:

1. Line 2 baking trays with paper towels. Set aside.
2. Using the large holes of a box grater or food processor, grate the parsnips, potato and onion. Transfer to a clean kitchen towel and wring out excess liquid.
3. Add the parsnip mixture to a bowl, stir in flour, baking powder, salt and pepper.
4. Pour in whisked eggs, stirring to combine.
5. Heat ½ inch oil in a skillet over medium heat until shimmering.
6. Use a ¼ cup measure to scoop the latke mixture into the pan, pressing down firmly with the measuring cup, do not crowd the pan).
7. Cook latkes until golden, about 2-3 minutes on each side, adding more oil as needed.
8. Transfer cooked latkes to the lined baking tray, sprinkle with sea salt.
9. Serve with apple sauce and sour cream.
10. Enjoy!