Potato and Parsnip Latkes

Name: Potato and Parsnip Latkes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Cuisine: Jewish Food
Ingredients: 2 medium russet potatoes, about 1½-pounds, peeled and shredded; 2 cups shredded parsnip, packed; 2 large eggs, lightly beaten; ¼ cup matzo meal; ½ teaspoon dried thyme; ¼ teaspoon garlic powder; 4 tablespoons extra virgin olive oil; 1 teaspoon large flake sea salt

Author:
Jamie Geller
Publish date:
Dec 2, 2019

Use parsnips for a change of flavor and to lower the carbs in these classic Hanukkah latkes.

65minDuration
50minCook Time
15minPrep Time
10Servings

Ingredients

2 medium russet potatoes, about 1½-pounds, peeled and shredded
2 cups shredded parsnip, packed
2 large eggs, lightly beaten
¼ cup matzo meal
½ teaspoon dried thyme
¼ teaspoon garlic powder
4 tablespoons extra virgin olive oil
1 teaspoon large flake sea salt

Preparation

In a large bowl, combine potato, parsnip, egg, matzo meal, thyme and garlic powder. Stir until all ingredients are combined.
In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on both sides.
Transfer to a paper towel lined baking sheet and repeat with remaining batter.
Sprinkle with salt and serve immediately.