Potato and Parsnip Latkes

Name: Potato and Parsnip Latkes
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 2 large eggs, whisked; Kosher salt and freshly ground black pepper; 1 1/4 lb. russet potatoes, peeled; 3/4 lb. parsnips, peeled; 1 large onion; 1/2 c. matzo meal; 12 tbsp. canola oil, for frying; Sour cream and applesauce, for serving

They taste even better than they look.

By Taylor MurrayPublished: Oct 30, 2019

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Brian Woodcock

Yields:

8 serving(s)

Total Time:

1 hr 15 mins

Cream-colored parsnips make for a fabulous addition to the russet potatoes used in the classic potato latkes recipe. Now that you've got your Hanukkah party menu figured out, there's only one tough decision left: Will you top yours with sour cream or applesauce?

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Ingredients

2 large eggs, whisked
Kosher salt and freshly ground black pepper
1 1/4 lb. russet potatoes, peeled
3/4 lb. parsnips, peeled
1 large onion
1/2 cup matzo meal
12 Tbsp. canola oil, for frying
Sour cream and applesauce, for serving

Directions

1. Step 1Preheat oven to 250°F. Place a wire rack on a rimmed baking sheet. Place eggs in a bowl. Season with salt and pepper.
2. Step 2Grate potatoes, parsnips, and onion with a food processor or box grater. Add vegetables and matzo meal to eggs and toss to combine.
3. Step 3Heat 3 tablespoons oil in a large skillet over medium heat. Drop 4 (1/4-cup) spoonfuls of potato mixture into skillet; flatten to create even pancakes. Cook, turning once, until browned, 8 to 12 minutes; transfer to prepared baking sheet and keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as needed (when getting near the end of the potato mixture, strain and discard any liquid at bottom of the bowl).
4. Step 4Serve with sour cream and applesauce alongside.