Potato and Parsnip Latkes

Potato and Parsnip Latkes Recipe - Eastern European Vegetarian Food

Region / culture: Eastern Europe | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Potato and Parsnip Latkes are a delicious and crispy dish that is perfect for breakfast, brunch, or as a side dish. These latkes are made with a combination of shredded baking potatoes, parsnips, and sweet potatoes, giving them a unique and flavorful taste.

History

Latkes are a traditional Jewish dish that is typically served during Hanukkah. They are often made with shredded potatoes and onions, fried until crispy and golden brown. The addition of parsnips and sweet potatoes in this recipe adds a twist to the classic dish, creating a flavorful and nutritious variation.

Ingredients

2.5 cups of peeled and shredded baking potatoes
1.25 cups of shredded parsnips
1.25 cups of peeled and shredded sweet potatoes
1 tsp of salt
0.25 cup of all-purpose flour
1.25 cups of chopped onions
0.5 tsp of fresh ground black pepper
2 large egg whites
Non-fat cooking spray
Non-fat sour cream
0.25 cup of chopped green onions

How to prepare

Place a colander in the sink and line it with paper towels.
Add the shredded baking potato, parsnip, and sweet potato, then sprinkle with 1 tsp of salt.
Let it stand for about 15–20 minutes.
Gather the ends of the paper towels together and squeeze the potato mixture to remove excess liquid, then transfer the mixture to a large bowl.
Add flour, onion, and pepper, and toss well.
Add egg whites and mix well.
Spray a large skillet with nonfat cooking spray, then heat it over medium-high heat.
Spoon 0.33 cup of the batter into the skillet and cook for 4–5 minutes on each side or until browned.
Repeat with the rest of the mixture.
Serve the latkes with a dollop of non-fat sour cream sprinkled with chopped green onion.

Variations

Add grated carrots or zucchini to the potato mixture for added flavor and nutrition.
Top the latkes with smoked salmon or avocado for a gourmet twist.
Use different herbs and spices, such as dill or paprika, to customize the flavor of the latkes.

Cooking Tips & Tricks

Make sure to squeeze out as much liquid as possible from the shredded potato mixture to ensure crispy latkes.

- Use a non-stick skillet and non-fat cooking spray to prevent the latkes from sticking.

- Cook the latkes on medium-high heat to ensure they are cooked through and crispy on the outside.

Serving Suggestions

Serve Potato and Parsnip Latkes with a dollop of non-fat sour cream and a sprinkle of chopped green onions for a delicious and satisfying meal.

Cooking Techniques

Use a box grater or food processor to shred the potatoes, parsnips, and sweet potatoes quickly and evenly.

- Make sure to cook the latkes in batches to prevent overcrowding in the skillet and ensure even cooking.

Ingredient Substitutions

Substitute regular flour with gluten-free flour for a gluten-free version of the latkes.

- Use egg replacer or flaxseed meal mixed with water as a vegan alternative to egg whites.

Make Ahead Tips

Prepare the potato mixture ahead of time and refrigerate until ready to cook.

- Cook the latkes in advance and reheat in the oven before serving.

Presentation Ideas

Serve the latkes on a platter with a garnish of fresh herbs or microgreens for an elegant presentation. - Arrange the latkes in a stack or on a bed of arugula for a visually appealing dish.

Pairing Recommendations

Serve Potato and Parsnip Latkes with smoked salmon, poached eggs, or a fresh green salad for a complete and satisfying meal.

- Pair the latkes with a glass of sparkling wine or apple cider for a festive touch.

Storage and Reheating Instructions

Store leftover latkes in an airtight container in the refrigerator for up to 3 days.

- Reheat the latkes in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Potato and Parsnip Latkes contains approximately 120 calories.

Carbohydrates

Each serving of Potato and Parsnip Latkes contains approximately 25 grams of carbohydrates.

Fats

Each serving of Potato and Parsnip Latkes contains approximately 1 gram of fat.

Proteins

Each serving of Potato and Parsnip Latkes contains approximately 2 grams of protein.

Vitamins and minerals

Potato and Parsnip Latkes are a good source of vitamin C, vitamin B6, and potassium.

Alergens

This recipe contains eggs and wheat (from the flour), which may be allergens for some individuals.

Summary

Potato and Parsnip Latkes are a low-fat, low-calorie dish that is rich in carbohydrates and vitamins. They make a nutritious and delicious addition to any meal.

Summary

Potato and Parsnip Latkes are a delicious and nutritious dish that is perfect for any occasion. With a crispy exterior and a soft interior, these latkes are sure to be a hit with family and friends. Enjoy them as a side dish, appetizer, or main course for a satisfying and flavorful meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Potato and Parsnip Latkes. It was a chilly autumn day, and I was visiting my dear friend Miriam's house for our weekly cooking session. Miriam was known in our circle of friends for her delicious Jewish dishes, and I always looked forward to learning something new from her.

As I entered her warm and inviting kitchen, the aroma of frying potatoes and onions filled the air. Miriam greeted me with a warm smile and a hug, before handing me a worn recipe card. "I thought you might like to try making these latkes today," she said. "They're a family favorite, passed down from my bubbe."

I eagerly studied the recipe, taking note of the simple ingredients and detailed instructions. Potatoes, parsnips, onions, eggs, flour, salt, and pepper - it seemed like a straightforward enough recipe, but I knew that the key to a good latke was in the technique.

Miriam guided me through the process, showing me how to grate the potatoes and parsnips into a large bowl, being careful not to let them brown. She then added the finely chopped onions, eggs, flour, salt, and pepper, mixing everything together until it formed a thick batter.

The next step was to fry the latkes in hot oil until they were golden brown and crispy on the outside. Miriam demonstrated the proper technique, using a spoon to carefully drop the batter into the sizzling oil and flatten it into a perfect round shape.

As the latkes cooked, the kitchen filled with the mouthwatering scent of fried potatoes and onions. My stomach rumbled in anticipation, and I couldn't wait to taste the finished product.

When the latkes were finally ready, Miriam placed them on a paper towel-lined plate to drain off the excess oil before serving them hot and crispy with a dollop of sour cream and applesauce on the side. I took my first bite, savoring the crispy exterior and tender, flavorful interior. The combination of potatoes and parsnips was a revelation, adding a subtle sweetness and depth of flavor to the traditional latke recipe.

I couldn't believe how simple it was to make such a delicious dish, and I knew that this recipe would become a staple in my own kitchen. I thanked Miriam profusely for sharing her bubbe's treasured recipe with me, promising to pass it on to future generations.

Since that day, Potato and Parsnip Latkes have become a beloved favorite in my own family. I've made them for Hanukkah celebrations, family gatherings, and even just as a special treat for myself. Each time I fry up a batch of latkes, I think of Miriam and her bubbe, grateful for the culinary wisdom they passed down to me.

As I sit at my kitchen table now, surrounded by the comforting aroma of frying potatoes and onions, I can't help but smile at the memory of that chilly autumn day when I first learned to make Potato and Parsnip Latkes. It's a recipe that has brought joy and connection to my family, a reminder of the power of food to bring us together and keep our traditions alive. And for that, I am forever grateful.