Name: Carrot Parsnip Latkes
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 10 latkes
Cuisine: Other

From the Cook

1/5

Warning0 allergens identified

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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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Squeeze Out Excess 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 🧊
Refrigerate the vegetable-egg mixture for 15-20 minutes before frying to help the latkes hold their shape better and develop a crispier exterior.
Maintain Oil Temperature 🌡️
Keep your oil at 350-375°F using a thermometer; oil that's too cool creates greasy latkes, while too-hot oil burns the outside before the inside cooks through.
Don't Overmix Your Batter 🥄
Fold ingredients gently and avoid over-stirring, as this activates gluten and makes latkes dense instead of fluffy with a tender center.
Use Greek Yogurt Strategically 🥛
Serve the Greek yogurt on the side as a topping rather than mixing it into the batter, allowing diners to customize their latkes while keeping them crispy longer.