PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
PARSNIP LATKES
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
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 LATKES I
A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!
Provided by Daisy
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g
PARSNIP LATKES
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
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
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
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.
SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE
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
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.
PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)
A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.
Provided by Whats Cooking
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and remove ends from parsnips and carrots.
- Grate parsnips and carrots by hand or with your food processor's grater attachment.
- Place in large bowl.
- Puree onions and garlic in food processor and add to vegetable mixture.
- Add remaining ingredients and mix well.
- Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
- Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
- Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
- Flip and cook on the second side.
- Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
- Serve hot.
Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1
CELERY ROOT-PARSNIP LATKES
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield About 4 dozen latkes
Number Of Ingredients 9
Steps:
- Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
- Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO-PARSNIP LATKES WITH SAVORY APPLESAUCE
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
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 .
POTATO-PARSNIP LATKES RECIPE
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
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
PARSNIP LATKES WITH SMOKED HADDOCK & POACHED EGG
Looking to use up a glut of parsnips? We've swapped classic potato for root veg in these golden brown brunch latkes, with a poached egg and smoked fish
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 10
Steps:
- Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.
- Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest - as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.
- Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.
- Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.
Nutrition Facts : Calories 540 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium
PARSNIP-POTATO LATKES
Nice change from potato latkes. The parsnips add a lot of flavor. The potato starch is added to compensate for the additional moisture from the parsnips and ensures they get crispy.
Provided by Bergy
Categories Breakfast
Time 35m
Yield 12 Latkes
Number Of Ingredients 10
Steps:
- Mix the sour cream (cottage cheese)& blue cheese together, set aside.
- Mix together potatoes, parsnips, onion, rosemary, salt& pepper.
- Stir to blend ingredients.
- Sprinkle Potato startch over and mix again.
- Put some oil in a skillet and fry the latkes in batches.
- Use apprx 1/2 cup of the mixture per latke (should be apprx 3 1/2" diam).
- Fry for 6-8 minutes or until golden on both sides.
- Have oven heated to 250F slip the cooked latkes onto a cookie sheet and keep warm in the oven until all are cooked.
- Serve immediately with the dressing on the side.
Nutrition Facts : Calories 140.3, Fat 9.7, SaturatedFat 2.5, Cholesterol 7.1, Sodium 246.8, Carbohydrate 12.5, Fiber 2.5, Sugar 2.7, Protein 1.8
CLASSIC POTATO LATKES
Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round
Provided by Fracine Kowalsky
Categories Breakfast, Lunch
Time 35m
Yield Makes 12 large or 24 small
Number Of Ingredients 9
Steps:
- Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
- Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
- Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
SWEET POTATO PARSNIP LATKES
An updated version of the Hanukkah classic, this side dish can be on the table in thirty minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, mix all ingredients except oil, sour cream and additional green onions until blended.
- In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Scoop sweet potato mixture by 1/4 cupfuls into skillet; flatten slightly. Cook 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining batter. Add remaining oil as needed to prevent sticking. Top with sour cream. Garnish with additional green onions.
Nutrition Facts : Calories 162, Carbohydrate 14 g, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 163 mg
More about "potato parsnip latkes recipes"
POTATO AND PARSNIP LATKES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 30 minsCategory Trout RecipesCalories 79 per serving
- Heat the oven to 140°C/120°C fan/gas 1. Put the grated potato and parsnip in a large mixing bowl, toss together, then immediately mix in the onion (the acidity in the onion will prevent the potato and parsnip going brown). Stir in the flour, salt, eggs and a good grinding of black pepper.
- Fill a wide non-stick frying pan 5mm deep with oil and put over a medium- high heat. Once hot, carefully add heaped dessertspoonfuls of the latke mixture to the pan. Pat each one down gently with the back of the spoon until the latke is 8-9cm wide. Don’t overcrowd the pan – they won’t brown if you do; you’ll probably have to do 2-3 batches (4-5 latkes per batch).
- Cook for 4-5 minutes until golden, then flip with a spatula. Cook for another 4 minutes or until beautifully golden.
- Line a baking tray with kitchen paper. Use your spatula to transfer the cooked latkes to the tray, allowing any excess oil to drain. Keep warm in the oven while you make the rest. Serve with soured cream or crème fraîche.
POTATO & PARSNIP HEALTHY LATKES - PURE ELLA
From pureella.com
PARSNIP-POTATO LATKES - ADAMS FAIRACRE FARMS
From adamsfarms.com
HERBY PARSNIP AND POTATO LATKES RECIPE - TESCO REAL …
From realfood.tesco.com
POTATO AND PARSNIP LATKES - GOOD HOUSEKEEPING
From goodhousekeeping.com
ALLERGY-FRIENDLY POTATO, PARSNIP AND PEAR LATKES
From allergicliving.com
PARSNIP-CELERY ROOT LATKES RECIPE | EATINGWELL
From eatingwell.com
BEST POTATO AND PARSNIP LATKES RECIPE - HOW TO MAKE …
From countryliving.com
Servings 8Estimated Reading Time 1 minCategory Vegetarian, Hanukkah, Side DishTotal Time 1 hr 15 mins
PARSNIP LATKES — COOKING WITH CLASS | CHEF MARLENE SOROSKY GRAY
From cookingwclass.com
SWEET POTATO AND PARSNIP SPIRALIZED LATKES - EATING BIRD FOOD
From eatingbirdfood.com
POTATO WITH PARSNIP LATKES | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
POTATO PARSNIP LATKES WITH HOMEMADE MAYONNAISE - MY GUT FEELING
From mygutfeeling.eu
4 INGREDIENT VEGAN PARSNIP & POTATO LATKES – THE VEGAN LARDER
From theveganlarder.com
PARSNIP AND POTATO LATKES - CIA FOODIES
From ciafoodies.com
RECIPE: CRISP PARSNIP LATKES - KITCHN
From thekitchn.com
PARSNIP POTATO LATKES - NOSH WITH MICAH
From noshwithmicah.com
RAASIPE | POTATO PARSNIP LATKES
From raasipe.com
POTATO AND PARSNIP LATKES - JAMIE GELLER
From jamiegeller.com
/RECIPE/ POTATO AND PARSNIP LATKES - JAMIE GELLER
MRS. CLAUS' COOKBOOK - POTATO PARSNIP LATKES
From northpole.com
BEST PARSNIP-POTATO LATKES WITH QUICK SAUTéED APPLES RECIPE
From goodhousekeeping.com
SWEET POTATO AND PARSNIP LATKES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
POTATO PARSNIP LATKES; INTERMEDIATE RECIPE - PAIRING SALTS™
From pairingsalts.com
SWEET POTATO, TURNIP AND PARSNIP LATKES | KITCHEN CONFIDANTE
From kitchenconfidante.com
PARSNIP AND POTATO LATKES WITH RHUBARB JAM RECIPE - FOOD HOUSE
From foodhousehome.com
POTATO PARSNIP LATKES AND APPLESAUCE | SAVORY
From savoryonline.com
PARSNIP LATKES WITH HORSERADISH AND DILL – SMITTEN KITCHEN
From smittenkitchen.com
SWEET POTATO-PARSNIP LATKES RECIPE | MYRECIPES
From myrecipes.com
POTATO PARSNIP LATKES - JEWISH RECIPES - FOODDIEZ.COM
From fooddiez.com
BREAKFAST WITH ALICE ZASLAVSKY: PARSNIP AND POTATO LATKES – RECIPE
From theguardian.com
POTATO AND PARSNIP LATKES | RECIPE | KOSHER RECIPES, LATKES RECIPES ...
From pinterest.com
GOLDEN POTATO-PARSNIP LATKES RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love