Name: Carrot Parsnip Latkes
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 10 latkes
Cuisine: Other
Ingredients: 2 carrots; 2 parsnips; 1 egg; 2 tablespoons flour; 0.5 tsp kosher salt; 5.3 ounces container plain Greek yogurt; olive oil

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1/5

Carrot Parsnip Latkes

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Grate the carrots and parsnips on the large side of a box grater.

Place the first 6 ingredients (carrots, parsnips, egg, flour, salt and greek yogurt) in a bowl and combine thoroughly.

Add a thin coating of oil in the bottom of a sauté pan over medium heat.

Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle.

Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.

Serve with sour cream or warm applesauce.

Nutrition

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Tips & Tricks (5)

Squeeze Out Maximum Moisture 💧
After shredding carrots and parsnips, wrap them in a clean kitchen towel and squeeze firmly to remove excess water—this prevents soggy latkes and ensures maximum crispiness.
Chill Your Mixture Before Frying 🧊
Refrigerate the latke batter for 15-20 minutes before cooking; cold batter holds together better and fries more evenly, creating a crispier exterior.
Use the Right Oil Temperature 🌡️
Maintain oil at 350-375°F for optimal results—test with a small piece of batter; it should sizzle immediately and turn golden in 2-3 minutes per side.
Balance Your Vegetable Ratio 🥕
Use slightly more parsnips than carrots (roughly 60/40 ratio) since parsnips contain more starch and help bind the latkes while providing better crisping action.
Keep Finished Latkes Warm and Crispy 🔥
Place cooked latkes on a wire rack over a baking sheet in a 200°F oven rather than on paper towels, which traps steam and makes them soggy.