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Carrot and Parsnip Latkes (P, KLP, TNT)
Source: "Jewish Cooking in America," by Joan Nathan
Serves: 4 (4 pancakes each)

2 medium carrots, peeled and grated coarsely
5 small parsnips, peeled and grated coarsely
1/4 cup matzo meal, or flour
2 large eggs, beaten
1 teaspoon minced chives or scallion
1 teaspoon chopped parsley
salt and pepper to taste
peanut oil for frying

Toss the carrots and parsnips with the flour, add the eggs, chives, parsley, and salt and pepper to taste. Mix until evenly moistened.

Heat 1/4" of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A