Parsnip and Potato Latkes
Provided by: Sandy Gluck
Parsnips lend a sweet, earthy taste to these potato-based latkes. Choose small parsnips -- larger varieties can get woody and tough.
- 1 russet (baking) potato, about 8 ounces, peeled and shredded on large holes of a box grater
- 1 parsnip, (8 ounces), peeled and shredded on large holes of a box grater
- 1 small onion (4 ounces), grated
- 3 tablespoons all-purpose flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon rubbed sage
- 1 large egg
- 1/4 cup olive or vegetable oil
- Preheat the oven to 250F. Place a wire rack on a rimmed baking sheet; set aside. Place the shredded potato in a colander set over a bowl to drain.
- With your hands, squeeze the potato until dry and transfer to a large bowl. Discard With your hands, squeeze the potato until dry and transfer to a large bowl. Discard potato liquid. Add the parsnip, onion, flour, sugar, salt, and sage and toss well to combine. Add the egg and toss again.
- In a large, heavy skillet heat 2 tablespoons of oil over medium. Using a 1/4 cup Measure, place 3 to 4 mounds of parsnip mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until crisp and cooked through, about 4 minutes per side, lowering the heat if over browning. Transfer latkes to rack set on baking sheet and place in the oven to keep warm. Repeat with remaining mixture, adding remaining oil to the pan for the remaining batches.