Potato Parsnip Latkes With Savory Applesauce Recipes

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PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE



Parsnip-Potato Latkes With Cinnamon Applesauce image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

3 pounds mixed red apples, unpeeled
1 lemon
1 cinnamon stick
1/2 pound (about 2) Yukon gold potatoes, peeled
1/2 pound (about 4) parsnips, peeled
1/2 medium onion
1 clove garlic, minced
2 large eggs
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying

Steps:

  • Make the applesauce: Cut the apples into 1-inch pieces. Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice. Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes. Uncover and increase the heat to medium high. Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor. Set aside until ready to serve.
  • Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
  • Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with the cinnamon applesauce.

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 .

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 LATKES WITH HOMEMADE APPLESAUCE



Potato Latkes With Homemade Applesauce image

Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.

Provided by Alan in SW Florida

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 large baking potatoes, peeled (1 1/2 pounds)
2 large eggs
1 medium onion, diced
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
vegetable oil
12 rome apples, peeled, cored, and quartered (other varieties of sweet red apples may be substituted)
3 cups water
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup lemon juice
2 (2 inch) cinnamon sticks

Steps:

  • TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
  • Stir together potato, eggs and next 4 ingredients until blended.
  • Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
  • TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
  • Process apple mixture in a blender until smooth. Yield: 10 cups.

Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5

PARSNIP LATKES



Parsnip Latkes image

Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips to the classic recipe also celebrates the past, when latkes, a side dish, were made with vegetables, cheeses, or fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen

Number Of Ingredients 9

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
1/2 cup all-purpose flour
1 1/2 pounds parsnips (about 5 medium), peeled and grated on the large holes of a box grater
1/2 pound russet potato (about 1 medium), peeled and grated on the large holes of a box grater

Steps:

  • In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated.
  • Fill a large 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; it should sizzle upon contact.)
  • Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

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-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

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

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