Parsnip Potato Latkes with horseradish cream

There is no one way to serve latkes. Some people like them as an hors d'oeuvre while others make a meal of them.

1 large russet (baking) potato (8 to 10 oz), peeled and shredded with a box grater.
1 tablespoon fresh lemon juice
2 medium parsnips (1 lb total), peeled and coarsely grated
1 cup shredded peeled carrots (optional)
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh chives (green onions may be substituted)
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup vegetable or olive oil
3/4 cup sour cream (or 75% yogurt 25% marscapone mix)
2-3 teaspoons horseradish

YIELD: about 15 latkes

COURSE: Vegetables and Sides

CUISINE: American


  1. Combine sour cream and horseradish; refrigerate.
    Combine parsnips, potatoes, and carrots in a colander. Press down with paper towels to remove excess moisture. Place in a large bowl, add onions, flour, salt, pepper.
    Preheat oven to 400°.
    Divide parsnip mixture into 15 patties (latkes) heat oil in skillet, fry 5 latkes at a time, about 3 minutes per side until brown, remove to a baking sheet.
    Repeat with remaining latkes. Bake latkes for 10 minutes, turning after 5 minutes. Sprinkle evenly with salt and pepper.
    Serve with horseradish cream.