Parsnip Latkes
Parsnip Latkes: A Delicious Twist on Traditional Latkes
Parsnip Latkes are a delightful twist on the traditional potato latkes. These crispy and savory pancakes are made with grated parsnips, onions, eggs, and flour. They are perfect for breakfast, brunch, or as a side dish for dinner. This dish is a great way to incorporate more vegetables into your diet and is perfect for those who are looking for a gluten-free option.
Ingredients (serves 4):
- 2 large parsnips, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Cooking Tips:
- Make sure to squeeze out any excess liquid from the grated parsnips and onions before mixing them with the other ingredients. This will help the latkes to crisp up nicely.
- Use a non-stick skillet or a well-seasoned cast-iron skillet to cook the latkes. This will prevent them from sticking to the pan and will help them to cook evenly.
- Keep the latkes warm in a low oven (200°F) while you cook the remaining batches.
Cooking Process:
1. In a large bowl, mix together the grated parsnips, onion, eggs, flour, salt, and pepper until well combined.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Using a tablespoon, drop the parsnip mixture into the hot oil and flatten with a spatula to form a pancake.
4. Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the latkes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Serve the latkes warm with sour cream or applesauce.
Appearance and Taste:
Parsnip Latkes are golden brown and crispy on the outside, and tender and flavorful on the inside. They have a slightly sweet and nutty flavor that pairs perfectly with the tangy sour cream or sweet applesauce. These latkes are a great way to add some variety to your Hanukkah or holiday menu, and are sure to be a hit with your family and friends.
Type of Dish: Side Dish
Main Ingredients: Parsnips, Onions, Eggs
