Parsnip-Potato Latkes

By nichc

Ingredients

• 1/2 pound (about 2) Yukon gold potatoes, peeled
• 1/2 pound (about 4) parsnips, peeled
• 1/2 medium onion
• 1 clove garlic, minced
• 2 large eggs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons minced fresh chives
• 3 tablespoons all-purpose flour
• Kosher salt and freshly ground pepper
• Peanut or vegetable oil, for frying

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.

Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with topping of choice; sour cream, apple sauce, etc.