Latkes have and always will hold a special place in my heart. They speak of comfort, family traditions, and pure deliciousness.
And up until last week, they were relegated to secondary status with the sweet potato. Don’t get me wrong, it’s hard to mess up a fried potato. They just didn’t hold together in the same way. Or have the same texture.
The parsnip adds a spicy kick to these savory pancakes. You can do more, or less, depending on your love of the parsnip. The Hubster wanted a bit less. I actually didn’t mind it, which is odd.
Feel free to pair with your favorite applesauce. Don’t have one? That’s alright. I do. Pear Apple Awesomesauce. And it is perfect for the fall.
Parsnip + Sweet Potato Latkes
Ingredients:
- 1-2 sweet potatoes {or yams}
- 2-4 parsnips, peeled
- 1/4 cup whole wheat flour
- 1 red onion, chopped
- 2 eggs, lightly beaten
- 2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp pepper
- oil for cooking {safflower, canola}
Directions:
- Preheat oven to 250°F.
- Peel potato and parsnip. Grate in food processor.
- Drain if watery.
- Stir potato + parsnip mixture together with flour, eggs, onions, baking powder, salt, and pepper until combined well.
- Heat oil in a nonstick skillet over moderate heat until hot but not smoking.
- Spoon latke mixture into skillet and flatten. Add as many as the pan will hold, and cook until golden brown {about 1 1/2 minutes on each side}.
- Transfer latkes to paper towels to drain.
- Keep warm on a rack set in a shallow baking pan in oven.
- Make more latkes in same manner, in batches of 4, with remaining mixture.
Note: If you would rather do a potato kugel-eque kind of dish, you can spoon mixture into a greased pan and cook on 35oF for about 25-30 minutes, or until golden brown on top.
For your reference:
This recipe is vegetarian. It is also nightshade free, dairy free, soy free, cinnamon free, and contains no MSG.
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