Everyone loves latkes! These savory, vegetable pancakes are a nice switch from the traditional white potato variety. By adding in parsnips and carrots, you’ll find a different flavor element from potatoes. Yet, you’ll love serving them up with Horseradish Sour Cream, just as you would the original recipe!
Prep Time: 10 minutes Cook Time: 30 minutes Makes: About 20 latkes
3 large parsnips, about 1 pound (450 g)
4 medium carrots, about
½ pound (230 g)
3 eggs
¼ cup (30 g) tapioca starch
¼ cup (12 g) minced chives
1 teaspoon salt
Oil for frying, about 1 cup (240 ml)
Either with a box grater or the grater attachment of your food processor, grate the parsnips and carrots. In a large bowl, mix them with the eggs, tapioca, chives and salt.
Heat a large skillet over medium-high heat. Add about a third of the oil and heat until it shimmers.
Drop the pancake mixture into the pan, about ¼ cup (60 ml) each, and flatten into a pancake shape. Allow the latkes to cook for 2–3 minutes, or until deep golden brown. Flip and cook an additional 2–3 minutes, until cooked through. Adjust your heat between medium and medium-high as needed. Remove cooked pancakes to several layers of paper towels.
Repeat with the remaining mixture, adding more oil as needed in between batches.
Bubbe’s tip: Bubula, make sure you’re wearing an apron when frying these. The oil might splatter! Better it splashes on a verkakte apron than a nice blouse!