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Potato and Parsnip Latkes

- Food · Comfort Food · Cookies · Eggs · Vegetarian Recipes · Fast Food · Healthy Food · Lifehacks · Vegetables · Baking · Cooking · Recipes · Healthy Living

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,

for fry­ing

Sour cream and ap­ple­sauce,

for serv­ing

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.

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