POTATO-PARSNIP LATKES RECIPE

Potato-Parsnip Latkes Recipe image

Try our Potato-Parsnip Latkes Recipe if you like to sneak in the veggies when no one's looking. Parsnips add a touch of sweetness to this latkes recipe.

Provided by My Food and Family

Categories Home

Time 52m

Yield Makes about 2 doz. or 8 servings, three latkes each.

Number Of Ingredients 10

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Ingredients

1/2 lb. russet or Idaho potatoes, peeled
1/2 lb. parsnips, peeled
2 green onions, thinly sliced
1 egg, lightly beaten
2 Tbsp. flour
3 Tbsp. chopped fresh dill, divided
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Grate potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetable mixture in large bowl. Add onions, egg, flour, 2 Tbsp. of the dill weed, the salt and pepper; mix well.
Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.
Serve each latke topped with 1 tsp. of the sour cream. Sprinkle evenly with remaining 1 Tbsp. dill weed.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 3 g