PARSNIP LATKES
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips to the classic recipe also celebrates the past, when latkes, a side dish, were made with vegetables, cheeses, or fruits.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the applesauce: Cut the apples into 1-inch pieces. Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice. Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes. Uncover and increase the heat to medium high. Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor. Set aside until ready to serve.
- Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
- Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with the cinnamon applesauce.
CELERY ROOT-PARSNIP LATKES
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield About 4 dozen latkes
Number Of Ingredients 9
Steps:
- Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
- Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams
CLASSIC POTATO LATKES
This recipe is for a classic, unadorned latke; the kind your Bubbe used to make. No kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Provided by Melissa Clark
Categories brunch, dinner, lunch
Time 45m
Yield About 3 dozen
Number Of Ingredients 8
Steps:
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
CLASSIC POTATO LATKES
Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round
Provided by Fracine Kowalsky
Categories Breakfast, Lunch
Time 35m
Yield Makes 12 large or 24 small
Number Of Ingredients 9
Steps:
- Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
- Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
- Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
PARSNIP LATKES
Parsnips add a tinge of sweetness to these latkes; for a delicious twist, serve them with pear sauce made in the usual manner of applesauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until mixture is smooth. Add parsnips and potato, and toss until combined and evenly coated.
- Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce or pear sauce and sour cream, if desired.
SPICY CARROT, PARSNIP AND POTATO LATKES
Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 15m
Yield Makes 2 to 2 1/2 dozen, serving 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Place a rack over a sheet pan.
- In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
- Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 2 grams, TransFat 0 grams
PARSNIP-POTATO LATKES
Nice change from potato latkes. The parsnips add a lot of flavor. The potato starch is added to compensate for the additional moisture from the parsnips and ensures they get crispy.
Provided by Bergy
Categories Breakfast
Time 35m
Yield 12 Latkes
Number Of Ingredients 10
Steps:
- Mix the sour cream (cottage cheese)& blue cheese together, set aside.
- Mix together potatoes, parsnips, onion, rosemary, salt& pepper.
- Stir to blend ingredients.
- Sprinkle Potato startch over and mix again.
- Put some oil in a skillet and fry the latkes in batches.
- Use apprx 1/2 cup of the mixture per latke (should be apprx 3 1/2" diam).
- Fry for 6-8 minutes or until golden on both sides.
- Have oven heated to 250F slip the cooked latkes onto a cookie sheet and keep warm in the oven until all are cooked.
- Serve immediately with the dressing on the side.
Nutrition Facts : Calories 140.3, Fat 9.7, SaturatedFat 2.5, Cholesterol 7.1, Sodium 246.8, Carbohydrate 12.5, Fiber 2.5, Sugar 2.7, Protein 1.8
POTATO-PARSNIP LATKES RECIPE
Try our Potato-Parsnip Latkes Recipe if you like to sneak in the veggies when no one's looking. Parsnips add a touch of sweetness to this latkes recipe.
Provided by My Food and Family
Categories Home
Time 52m
Yield Makes about 2 doz. or 8 servings, three latkes each.
Number Of Ingredients 10
Steps:
- Grate potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetable mixture in large bowl. Add onions, egg, flour, 2 Tbsp. of the dill weed, the salt and pepper; mix well.
- Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.
- Serve each latke topped with 1 tsp. of the sour cream. Sprinkle evenly with remaining 1 Tbsp. dill weed.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 3 g
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POTATO AND PARSNIP LATKES RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Total Time 30 minsCategory Trout RecipesCalories 79 per serving
- Heat the oven to 140°C/120°C fan/gas 1. Put the grated potato and parsnip in a large mixing bowl, toss together, then immediately mix in the onion (the acidity in the onion will prevent the potato and parsnip going brown). Stir in the flour, salt, eggs and a good grinding of black pepper.
- Fill a wide non-stick frying pan 5mm deep with oil and put over a medium- high heat. Once hot, carefully add heaped dessertspoonfuls of the latke mixture to the pan. Pat each one down gently with the back of the spoon until the latke is 8-9cm wide. Don’t overcrowd the pan – they won’t brown if you do; you’ll probably have to do 2-3 batches (4-5 latkes per batch).
- Cook for 4-5 minutes until golden, then flip with a spatula. Cook for another 4 minutes or until beautifully golden.
- Line a baking tray with kitchen paper. Use your spatula to transfer the cooked latkes to the tray, allowing any excess oil to drain. Keep warm in the oven while you make the rest. Serve with soured cream or crème fraîche.
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