Parsnip and Potato Latkes

Posted

Adapted by Farmer Dave’s from Epicurious

Ingredients:

  • 8-10 ounces potatoes
  • 1 tablespoon 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 tablespoons finely chopped fresh chives
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup vegetable oil
  • Accompaniment: applesauce and/or sour cream

Directions:

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-inch 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 inches 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.