Best Parsnip Potato Latkes With Cinnamon Applesauce Recipes

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APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM



Apple-Potato Latkes With Cinnamon Sour Cream image

These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.

Provided by Melissa Clark

Categories     quick, appetizer, side dish

Time 30m

Yield About 1 1/2 dozen latkes

Number Of Ingredients 12

6 tablespoons sour cream or Greek yogurt
1/4 teaspoon ground cinnamon
1/2 teaspoon maple syrup
2 Golden Delicious apples, peeled and cored
1 large russet potato, peeled
1 medium yellow onion, peeled
2/3 cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1 1/4 teaspoons baking powder
1/2 teaspoon black pepper
Olive oil, for frying.

Steps:

  • In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
  • Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
  • Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
  • In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams

SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE



Sweet Potato and Parsnip Latkes with Chunky 5-Spice Applesauce image

Instead of the usual potatoes, make latkes with sweet potatoes and parsnips. They pair beautifully with the homemade applesauce, which has great flavor thanks to Chinese 5-spice powder.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield About 12 latkes

Number Of Ingredients 14

6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon apple cider
1/2 teaspoon Chinese 5-spice powder
1 tablespoon sugar
1 pound sweet potatoes, peeled
1/2 pound parsnips, peeled
Kosher salt
1/4 cup all-purpose flour
2 large eggs
1/4 cup vegetable oil, plus more as necessary
Sour cream
1/4 cup scallions, thinly sliced on the bias

Steps:

  • For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
  • For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
  • Serve the latkes with the applesauce, sour cream and scallions.

POTATO-PARSNIP LATKES WITH SAVORY APPLESAUCE



Potato-Parsnip Latkes with Savory Applesauce image

Provided by Suzanne Tracht

Categories     Dairy     Potato     Vegetable     Side     Fry     Hanukkah     Root Vegetable     Parsnip     Pan-Fry     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 1/4 cups (2 1/2 sticks) unsalted butter
2 russet potatoes (about 1 1/2 pounds), peeled
2 parsnips (about 1 pound), peeled
2 large egg whites
2 tablespoons fresh chives, chopped
1 teaspoon salt
Pinch of freshly ground black pepper
1 cup crème fraîche
Savory applesauce

Steps:

  • In small, heavy saucepan over moderate heat, bring butter to boil. Boil, uncovered, until layer of foam forms on top, then reduce heat to very low. Continue to cook, stirring occasionally, until thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Strain through sieve lined with triple layer of cheesecloth into heatproof liquid measuring cup. Set aside.
  • Using medium holes of box grater, grate potatoes and parsnips into large bowl. Stir in egg whites, chives, salt, and pepper.
  • In large nonstick sauté pan over low heat, heat 1/2 of clarified butter until hot but not smoking. Drop 3 (1/4-cup) portions of potato mixture into pan and flatten with spatula to form 3 1/2-inch pancakes. Fry until golden-brown, turning once, about 5 minutes per side. Drain on paper towels and keep warm in oven. Add more butter as necessary and cook remaining pancakes in same manner.
  • Serve pancakes warm with crème fraîche and savory applesauce .

PARSNIP LATKES



Parsnip Latkes image

Parsnips add a tinge of sweetness to these latkes; for a delicious twist, serve them with pear sauce made in the usual manner of applesauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 2 dozen

Number Of Ingredients 12

1 yellow onion, grated on the large holes of a box grater, or minced
Finely grated zest of 1 orange
1 1/2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1 1/2 pounds (about 5 medium) parsnips, peeled and grated on the large holes of a box grater
1/2 pound (1 medium) russet potato, peeled and grated on the large holes of a box grater
Peanut oil, for frying
Pink Applesauce for Latkes (optional) or pear sauce, for serving
Sour cream, for serving (optional)

Steps:

  • In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until mixture is smooth. Add parsnips and potato, and toss until combined and evenly coated.
  • Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)
  • Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce or pear sauce and sour cream, if desired.

POTATO PARSNIP LATKES



Potato Parsnip Latkes image

Categories     Potato     Vegetable     Appetizer     Side     Hanukkah     Vegetarian     Quick & Easy     Parsnip     Fall     Winter     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 16 latkes

Number Of Ingredients 12

1 large russet (baking) potato (8 to 10 oz)
1 tablespoon fresh lemon juice
2 medium parsnips (1 lb total), peeled and coarsely grated
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup vegetable oil
Accompaniment: applesauce and/or sour cream
Special Equipment
a thin (fine-weave) kitchen towel

Steps:

  • Preheat oven to 250°F.
  • Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
  • Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.

POTATO LATKES



Potato Latkes image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1/4 cup beer
3 tablespoons all-purpose flour
1 tablespoon coarse salt
Freshly ground black pepper
Vegetable oil, for frying
Pink Applesauce for Potato Latkes, for serving
Sour cream, for serving
Osetra caviar, for serving

Steps:

  • Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
  • Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
  • Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
  • Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
  • Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

SPICY CARROT, PARSNIP AND POTATO LATKES



Spicy Carrot, Parsnip and Potato Latkes image

Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.

Provided by Martha Rose Shulman

Categories     brunch, dinner, appetizer, side dish

Time 15m

Yield Makes 2 to 2 1/2 dozen, serving 6

Number Of Ingredients 11

3 cups, tightly packed, mixed grated carrots and parsnips (about 1 pound)
3 cups grated potatoes (use a starchy potato like Idaho or Yukon gold)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
2 serrano chiles or 1 jalapeño, minced (seeded if desired)
1/2 cup chopped cilantro
1 tablespoon nigella seeds
1/4 cup chopped chives
1/4 cup all-purpose flour or cornstarch
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Preheat the oven to 300 degrees. Place a rack over a sheet pan.
  • In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
  • Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
  • Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 2 grams, TransFat 0 grams

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