Potato Parsnip Latkes

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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
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