Teresa's Recipes
Crispy Parsnip and Carrot Latkes
Embrace the delightful crunch and savory sweetness of these crispy parsnip and carrot latkes, a vibrant twist on the classic potato latkes. Perfectly golden and crispy on the outside, with a tender, flavorful interior, these latkes are ideal for breakfast, brunch, or as a festive side dish. Traditionally enjoyed during Hanukkah, latkes are a symbol of resilience and celebration, making these vegetable-packed bites a delicious homage to heritage. Serve them warm with a dollop of creamy sour cream and a sprinkle of fresh chives for an irresistible treat.
Ingredients
- 2 medium, grated Carrots
- 2 medium, grated Parsnips
- 1 medium, grated Onion
- 2, lightly beaten Eggs
- 1/4 cup All-purpose flour
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1/2 cup, for frying Vegetable oil
- 1/4 cup, chopped (for garnish) Chives
- 1/2 cup (for serving) Sour cream
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 15g
- Carbs: 25g
- Protein: 4g
- Sodium: 300mg
- Sugar: 3g
Instructions
- In a large bowl, combine the grated parsnips, grated carrots, and grated onion. Mix well to evenly distribute the vegetables.
- Add the lightly beaten eggs, all-purpose flour, salt, and black pepper to the bowl. Stir until all ingredients are thoroughly combined and the mixture holds together.
- Heat the vegetable oil in a large skillet over medium heat. Ensure the oil is hot enough by testing with a small drop of the mixture; it should sizzle upon contact.
- Scoop about 1/4 cup of the latke mixture and flatten it into a pancake shape. Carefully place it in the skillet, leaving some space between each latke to prevent sticking. Repeat with the remaining mixture.
- Cook the latkes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.
- Once cooked, remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve the parsnip and carrot latkes hot, topped with a dollop of sour cream and a sprinkle of chopped chives.
Tips
- For extra flavor, try adding minced garlic or fresh herbs like parsley to the mixture.
- Feel free to experiment with other root vegetables such as sweet potatoes or beets for unique variations.
- These latkes can be made ahead of time and reheated in the oven for a crispy finish.