Parsnip Latkes

I was inspired by an article in the New York Times a month ago which had a recipe for celery root-parsnip latkes. I remember sitting in the cafeteria during breakfast, my mouth watering as I looked at the beautiful photo of the crispy latkes. I concurred that I would have to try and make some when I got home.

I didn’t check back on the recipe, which ended up being ok but risky. I ditched the celery root and while I did not use exact measurements, I used 1 large parsnip, 1 medium-sized russet potato, 1 egg, 1 spoonful of chopped dill, 2 large spoons of flour, a pinch of baking powder, and salt and pepper.

The most annoying thing about making these latkes was grating the parsnip and potato. We don’t have a food processor in my apartment, but I would strongly recommend investing in one if you don’t. They have special blades which grate vegetables in a matter of seconds. Although using a box grater is a great way to relieve stress, it’s tedious and tiresome.

After I finished grating the parsnip and the potato, I put the shreds of vegetables in a kitchen towel and rung out all of the water. You’d be surprised how much liquid comes out! This is a critical step which I cannot stress more. Getting rid of the moisture is the key to having crispy latkes.

I put the dehydrated parsnip and potato in a large bowl, poured in the flour, baking powder, dill, salt and pepper, and mixed in a beaten egg. I heated 2-3 tablespoons of olive oil in a large pan under medium-high heat. Using a large spoon, I formed latkes roughly 2 inches in diameter and placed them in the hot oil. I cooked them on each side for roughly 2 minutes and put them in a 350 degree oven for 7 minutes to make sure they cooked all the way through.

I loved these parsnip latkes. They were mildly sweet and so much better than just plain potato latkes. I served them with some nonfat yogurt, dill, and a little lemon juice, but these crispy treats would be equally delicious with some applesauce.

My recipe yielded 9 latkes.