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Potato and Parsnip Latkes

Potato and Parsnip Latkes

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

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


  • 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


  1. In a large bowl, combine potato, parsnip, egg, matzo meal, thyme and garlic powder. Stir until all ingredients are combined.
  2. 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.
  3. Transfer to a paper towel lined baking sheet and repeat with remaining batter.
  4. Sprinkle with salt and serve immediately.