Parsnip Latkes with Horseradish and Dill As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients ~18 latkes 1/2 pound (about 1 large) Russet potato1 tablespoon fresh lemon juice1 pound parsnips (about 2 large or 4 medium)1/4 cup all-purpose flour1 teaspoon baking powder2 large eggs, lightly beaten2 tablespoons chopped fresh dill1 teaspoon table salt1/4 teaspoon freshly ground black pepperOlive oil (or a mix of olive and vegetable or peanut oil) for frying1 cup sour cream1 tablespoon lemon juice1/2 teaspoon table salt1 tablespoon freshly grated or prepared horseradish1 tablespoon chopped dill Calories Kid-FriendlyVegetarianEggsIntermediateFryingAppetizersVegetablesMiddle EasternHanukkahBudget-FriendlySavoryCrispySnacksSides ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 250 degrees. Line one large or two smaller baking sheets with foil and leave them in the oven until needed. Step 2 Peel vegetables and grate them on the large holes of a box grater or using the shredding blade of a food processor. Lay the vegetables sideways in the chute to get the longest strands, creating latkes that look like little piles of mops. Step 3 Transfer shredded vegetables to a lint-free dishtowel or square of cheesecloth, and wring out as much liquid as possible. Let stand for two minutes, then wring again. Step 4 Transfer wrung-out vegetables to a large bowl. Add lemon juice. In a tiny dish, stir together the flour, baking powder, salt, pepper, and any herbs or additional seasonings and toss with vegetables, evenly coating the strands. Step 5 In the same tiny dish, whisk your egg(s) and then stir this into the vegetable-flour mixture, evenly coating the strands. Step 6 Heat a large, heavy skillet, preferably cast iron, over medium heat. Once skillet is hot, add 3 tablespoons oil and heat oil until shimmering. If unsure, flick a droplet of water onto the oil; if it hisses and sputters, you’re good to go. Step 7 Using a fork or your fingertips, gather spoonful-sized mounds of battered vegetables and drop them onto the heated skillet. When golden underneath, 3 to 4 minutes later, flip pancakes. Cook on the other side until nicely bronzed underneath, another 2 to 3 minutes. Step 8 Transfer to paper towels briefly to drain pancakes, before transferring them again to tray(s) in warm oven. Step 9 Add more oil if needed, being sure it is heated before adding more pancakes to the skillet. Repeat with remaining batter. Step 10 Keep the latkes in the oven for at least 10 minutes to ensure they’ve cooked through before serving them. Step 11 Mix sauce ingredients in a small dish. Adjust seasonings to taste. Step 12 Serve warm with a dollop of the sauce. Chef’s notes These latkes can be a great addition to a Hanukkah dinner or enjoyed with cocktails.They are versatile and can be made with other vegetables that can be shredded.
