Parsnip + Sweet Potato Latkes

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 Applesauce. And it is perfect for the fall.

Yields 12-24

Parsnip + Sweet Potato Latkes

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1-2 sweet potatoes
  • 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}


  1. Preheat oven to 250Β°F.
  2. Peel potato and parsnip. Grate in food processor.
  3. Drain if watery.
  4. Stir potato + parsnip mixture together with flour, eggs, onions, baking powder, salt, and pepper until combined well.
  5. Heat oil (you want it to be about 1/4 inch high in the pan) in a nonstick skillet over moderate heat until hot but not smoking.
  6. 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.
  7. Transfer latkes to paper towels to drain.
  8. Keep warm on a rack set in a shallow baking pan in oven.
  9. Make more latkes in same manner, in batches of 4, with remaining mixture.
  10. Note: If you would rather do a potato kugel-eque kind of dish, you can spoon mixture into a greased pan and cook on 350Β°F for about 25-30 minutes, or until golden brown on top. You can also freeze the latkes and reheat when ready to devour.

Allergen Information

Nightshade free, dairy free, and soy free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply These were just consumed by my family. Nothing is left. The latkes had no chance of surviving. Emily.... they were delicious!! And incredibly easy to make. (@BakerTiffany)
    1. Reply So glad you enjoyed them! And that they got the entire family's stamp of approval.

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