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Parsnip-Potato Latkes II (D/P, TNT)
Source: Gourmet Magazine, December 2002
Yield:16 latkes

1 large (8 to 10 oz.) russet (baking) potato
1 tbsp. fresh lemon juice
2 medium parsnips (1 lb. total), peeled and coarsely grated
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tbsp. finely chopped fresh chives
3/4 tsp. salt
1/4 tsp. black pepper
3/4 cup vegetable oil

Accompaniments: applesauce and/or sour cream

Special equipment: a thin (fine-weave) kitchen towel

Preheat oven to 250°F.

Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.

Heat oil in a 12" nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3" in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1-1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A