Makes 6 servings
While you can make these latkes potatoes-only, we like the little bit of added sweetness and earthiness from the parsnips. We served ours with rhubarb jam, but you can use any jam or the traditional apple sauce, if you like.
Ingredients
- 1 lb parsnips, peeled and finely grated
- 1 lb Yukon Gold potatoes, peeled and finely grated
- 1 medium yellow onion, finely grated
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic, finely grated
- 1 teaspoon ground black pepper
- 6 tablespoons tapioca starch
- Vegetable oil or schmaltz (or a combination), as needed for frying
- Rhubarb or other tart jam, as needed for serving
- Sour cream, as needed for serving (optional)
- Caviar, as needed, for serving (optional)
Directions
- In a medium bowl, combine the parsnips, potatoes, onion and salt. Let rest for about 5 minutes. Squeeze the mixture by the handful over the sink (or in a fine-mesh sieve) to remove any excess liquid. Add the garlic, pepper and tapioca starch, and stir to coat.
- Form the parsnip mixture into thin patties, about 1/4 cup per latke, squeezing out any additional moisture as you go. Transfer to a parchment-lined baking sheet when done.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Transfer the latkes to the pan, working in batches as needed, and fry until golden brown on both sides, about 3 minutes per side. Transfer to a towel-lined tray or rack set over a baking sheet to drain before serving.
- Serve with rhubarb jam, sour cream and caviar, if desired.
