Potato Parsnip Latkes
From the kitchen of Mary Palmore
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Dairy‑free, Good for parties/potlucks, Kid friendly, Vegetarian
1 (8-10 ounce) large russet baking potato
1 tablespoon fresh lemon juice
1 pound (2 medium) parsnips, peeled and coarsely grated
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons fresh chives, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup vegetable oil
Preheat oven to 250 degrees.
Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine.
Place potato on a thin (fine-weaved) kitchen towel, corners to form a sack and twist tightly to wring out as much liquid as possible.
In large bowl, combine potato, flour, eggs, chives, salt and pepper until well mixed.
Heat oil in a 12 inch non-stick skillet over moderate heat until hot but not smoking.
Fill a 1/4 cup measure full with latke mixture and carefully spoon into skillet.
While in skillet, flatten with slotted spatula to 3 inches in diameter.
Form 3 more latkes in skillet, then cook until golden (about 1 1/2 minutes per side).
Transfer latkes with spatula to paper towels to drain.
Keep warm on a rack set in a shallow baking pan in oven.
Continue cooking latkes in batches of four.
Very good accompanied with applesauce and/or sour cream.
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