Potato and Parsnip Latkes
Potato and Parsnip Latkes make at your homePotato and Parsnip Latkes 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?
INGREDIENTS Potato and Parsnip Latkes
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
DIRECTIONS Potato and Parsnip Latkes
easy to make Potato and Parsnip Latkes Preheat oven to 250°F. Place a wire rack on a rimmed baking sheet. Place eggs in a bowl. Season with salt and pepper.
Grate potatoes, parsnips, and onion with a food processor or box grater. Add vegetables and matzo meal to eggs and toss to combine.
Heat 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).
Serve with sour cream and applesauce alongside.
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