Here is a nice interpretation of latkes. I’ve had friends who don’t like parsnip, wolf these down. I love this recipe because the parsnips hold up so well. You can make the batter the day before your party and even cook them ahead of time and keep them warm in the oven.
They are as delicious with apple sauce and sour cream as they are with my fresh cranberry relish. This recipe makes enough to serve 20 people as a passed hors d’oeuvres or 10 as an accompaniment to a dinner. Enjoy them on New Year’s Eve, they are perfect with champagne!
1 1/2 lbs parsnips, peeled and blanched in boiling water for 3 minutes and cooled
1 small onion, grated
1 large egg lightly beaten
1/4 cup flour
1/8 tsp. cayenne
1/8 tsp. black pepper
1/2 tsp. salt
1 Tbsp. olive oil for each batch
1 Tbsp. butter for each batch
With the grater attachment of a food processor, grate the boiled and cooled parsnips and onions.Place into a large bowl and add the egg, salt and pepper, nutmeg, and flour. Mix well with your hands.
Line a baking sheet with parchment paper and place about 2 Tbsp. of the mixture onto the baking sheet forming them into small compact circles. Once all your latkes are formed, you can either refrigerate these until later or start frying them up.
Melt the butter and olive oil in a large skillet. Once it’s hot add some of the latkes into the pan and press down to flatten them out. Cook them for about 5 minutes a side. Once cooked place back on the cookie sheet and keep warm in the oven until your are ready to serve.
Garnish with apple sauce, sour cream or cranberry relish.
Cook’s Note: You might even be able to still find parsnips at the Farmer’s Market.