Country Living (USA)
Potato and Parsnip Latkes
WORKING TIME 1 hour TOTAL TIME 1 hour, 15 minutes MAKES 8 servings
2 large eggs, whisked
Kosher salt and freshly ground black pepper
1 1/4 pounds russet potatoes, peeled
3/4 pound parsnips, peeled
1 large onion
1/2 cup matzo meal
12 tablespoons canola oil,
Sour cream and applesauce,
1. Preheat oven to 250°F. Place a wire rack on a rimmed baking sheet. Place eggs in a bowl. Season with salt and pepper.
2. Grate potatoes, parsnips, and onion with a food processor or box grater. Add vegetables and matzo meal to eggs and toss to combine.
3. Heat 3 tablespoons oil in a large skillet over medium heat.
Drop 4 (1/4-cup) spoonfuls of potato mixture into skillet; flatten to create even pancakes. Cook, turning once, until browned, 8 to 12 minutes; transfer to prepared baking sheet and keep warm in oven. Repeat with remaining potato mixture, adding more oil to skillet as needed (when getting near the end of the potato mixture, strain and discard any liquid at bottom of the bowl).
4. Serve with sour cream and applesauce alongside.