Parsnip Potato Latkes

Crispy, golden, and oh-so-comforting, Parsnip Potato Latkes are a delightful twist on the classic potato pancake. This recipe combines the earthy sweetness of parsnips with starchy russet potatoes and a touch of onion for a perfectly balanced savory flavor. Grated and squeezed dry, the vegetables create a crisp exterior while staying tender inside, thanks to a simple batter of eggs, flour, and baking powder. Shallow-fried to perfection, these latkes make an irresistible side dish or appetizer. Serve them warm with a dollop of tangy sour cream or sweet applesauce for a traditional yet elevated touch. Perfectly festive for Hanukkah or any time you're craving crispy comfort food, these latkes are sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium parsnips
• 2 medium russet potatoes
• 1 small yellow onion
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon baking powder
• 0.5 cup vegetable oil
• 0 sour cream or applesauce (optional, for serving)

Directions

Step 1

Peel the parsnips, potatoes, and onion. Grate all three using a box grater or a food processor with a grating attachment.

Step 2

Transfer the grated vegetables to a clean kitchen towel. Wrap the towel tightly around the mixture and squeeze out as much liquid as possible. This step is essential for achieving crispy latkes.

Step 3

In a large mixing bowl, combine the dried grated vegetables with the eggs, flour, salt, pepper, and baking powder. Mix thoroughly until evenly combined.

Step 4

Heat the vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not smoke. Test the heat by dropping a tiny bit of the latke mixture into the oil—it should sizzle immediately.

Step 5

Using a tablespoon or your hands, scoop about 2 tablespoons of the mixture at a time and shape into small patties. Flatten slightly for even cooking.

Step 6

Carefully place 4–5 patties into the hot oil at a time, making sure not to overcrowd the skillet. Fry each side for about 3–4 minutes, or until golden brown and crispy.

Step 7

Once cooked, transfer the latkes to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture, adding more oil to the skillet if necessary.

Step 8

Serve the latkes warm with a dollop of sour cream or a spoonful of applesauce, if desired.

Nutrition Facts

Serving size	905.4 grams (905.4g)

Amount per serving	% Daily Value*
Calories	1754

Total Fat 125.60g	161%
Saturated Fat 22.70g	114%
Polyunsaturated Fat 69.00g
Cholesterol 391mg	130%
Sodium 1306mg	57%
Total Carbohydrate 139.80g	51%
Dietary Fiber 15.80g	56%
Total Sugars 18.10g
Protein 29.10g	58%

Vitamin D 82IU	410%
Calcium 230mg	18%
Iron 9mg	47%
Potassium 3020mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 6.4%

Carbs: 31.0%