Potato Parsnip Latkes

-
My husband prefers the addition of parsnips to potato pancakes and thinks they make a very tasty combination.

Potato Parsnip Latkes
1 large potato (8 to 10 oz), unpeeled
1 tablespoon fresh lemon juice
2 medium parsnips (1 lb total), peeled and coarsely grated
1 medium onion (about 1/2 cup), grated
1/4 cup bread crumbs
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh chives (optional)
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon black pepper
Canola oil as needed
Accompaniment: applesauce and/or sour cream
Preheat oven to 450°F
Coarsely grate potatoes into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, bread crumbs, eggs, chives, baking powder, salt, and pepper until combined well.
Drizzle baking sheets with vegetable oil or spray with nonstick spray. Fill a 1/4-cup measure with latke mixture and place on baking sheets to form 3 inches diameter pancakes. Bake the pancakes in the oven until golden brown on one side (about 6-8 minutes), turn them over carefully with a spatula and brown the other side (about 5-6 minutes).
Serve with sour cream or sour cream and applesauce.

Adapted from Epicurious.com and Lifescript.com

Comments

pumpkininrecovery said…
These are divine! I combined your recipe with one to do these in the oven, and I just can't believe how tasty these are. I'll definitely be making these again.
May 25, 2009 at 8:12 PM
Post a Comment

Popular posts from this blog

Fresh Amaranth (Red Spinach)

-
Image
Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick
Read more

Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

-
This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly. 1 celeriac (celery root 3/4 - 1#) 1/2# onions, sliced (yellow or red) 3 garlic cloves, peeled and sliced or chopped 3 tablespoons unsalted butter Kosher (or sea salt) and cracked black pepper 2 tablespoons olive or sunflower oil 1 cup cracked wheat Several sprigs fresh thyme if available, otherwise use dried thyme 1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice 1 carrot, diced 1 turnip, diced (I didn't have a turnip so I used a daikon radish) 1 medium potato, unp
Read more

Roasted Beets & Carrots with Couscous and Citrus Dressing

-
This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables. 1# beets, peeled and cut into bite-sized chunks 1/2# carrots, cut into thick coins 1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine) 1/2 cup Citrus Vinaigrette 1 cup Israeli couscous 1 garlic clove, peeled and chopped 1 large sprig of thyme, if fresh is not available sprinkle in some dry 1/4-1/2 tsp. dried chile flakes 1/2 cup salted roasted sunflower seeds (raw seeds are also OK) 1 cup lightly packed cilantro leaves 1/2 cup crumbled feta cheese Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetables until tender and lightly br
Read more