Parsnip and Carrot Latkes

Name: Parsnip and Carrot Latkes
Yield: Serves 6 – 8
Ingredients: ½ lb (250 g) carrots, peeled; Grapeseed or canola oil for frying; ½ lb (250 g) parsnips, peeled; 1 lb (500 g) russet potatoes, peeled; ¼ cup (1½ oz/45 g) all-purpose flour; Salt; 1 tsp baking powder; 2 large eggs, beaten; Sour cream, for serving (optional); 2 tbsp minced shallot

Preparation info

Serves
6 – 8

Difficulty
Easy

Appears in

The Side Dish Handbook

By Tori Ritchie

Published 2015

About

Ingredients

½ lb (250 g) parsnips, peeled
½ lb (250

Side dish
Vegetarian
Hanukkak

Method

Preheat the oven to 300°F (150°C). Line 2 rimmed baking sheets with parchment paper.

One at a time, using the coarse holes of a box grater, grate the parsnips, carrots, and potatoes. Transfer to a bowl, add the shallot, and mix well. Add the flour, baking powder, and <