Parsnip Latkes

In Uncategorized by Frances Largeman-Roth

Makes 8 servings | Prep Time: 20 mins | Cook Time: 10 min

Happy Chanukah!

If you’re looking for a new spin on the traditional potato latke, check out these Parsnip Latkes. The parsnips add a subtle sweetness to the latkes, while still keeping the tried and true potato flavor.

If you’ve never made latkes before, the process can seem intimidating. As my mother told me, you HAVE to hand grate the potatoes to get the right texture. The process isn’t quick, but it does produce delicious results every time. So grab that box grater, turn on Adam Sander’s Chanukah song and get going!


  • 3/4 pound Idaho potatoes, peeled
  • 1 small yellow onion, peeled
  • 2 medium parsnips (1/2 pound)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil


  1. Place the onion in the freezer to reduce eye irritation (aka crying!).
  2. Using a box grater, coarsely grate the potatoes and transfer to a bowl filled with cold water to prevent potatoes from browning.
  3. Place a medium bowl under a fine mesh sieve. Place grated potatoes in sieve and press down with a spatula to release liquid. Transfer potatoes to another bowl.
  4. Remove onion from freezer and grate. Transfer to the bowl with the potatoes. Grate the parsnips and transfer that to the bowl as well. Add egg, salt and pepper and combine well.
  5. Pour the oil into a deep frying pan and heat over high heat until shimmering, but not smoking (Add 1 piece of potato to the oil to test it. If it sizzles, it’s ready!).
  6. Use a 1/4 cup measure to scoop up the mixture. Squeeze it gently to remove any remaining liquid and place in hot oil. Repeat with remaining mixture (you may need to do two batches). Reduce heat to medium-high and cook for 3 to 5 minutes, until browned. Flip over and cook for an additional 3-5 minutes, until golden brown.
  7. Serve hot with applesauce, sour cream, plain Greek yogurt or creme fraiche.