Parsnip Latkes with Horseradish and Dill
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Ingredients
~18 latkes
- 1/2 pound (about 1 large) Russet potato
- 1 tablespoon fresh lemon juice
- 1 pound parsnips (about 2 large or 4 medium)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh dill
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- Olive oil (or a mix of olive and vegetable or peanut oil) for frying
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon table salt
- 1 tablespoon freshly grated or prepared horseradish
- 1 tablespoon chopped dill
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Preparation
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.
Step 13
Save recipe for the next time?
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.
