Potato and Parsnip Latkes

Just a moment please...

Yield
12 Latkes
Prep Time
Total Time

This is the perfect potato pancakes recipe from one of my favorite cookbooks of 2012. A perfect appetizer, breakfast or brunch recipe!

Ingredients

5 cups peeled and grated Yukon potatoes, about 1 1/2 pounds
2 1/2 cups peeled and grated parsnips, about 1 large parsnip
2/3 cup fresh chives, minced
4 egg whites
2 tablespoons cornstarch
5 tablespoons unsalted butter
6 tablespoons sunflower oil
Salt and pepper
Sour cream, garnish
Fresh chives, garnish
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Helpful Equipment

Box grater

Directions

1) Peel and grate the parsnips and potatoes and rinse them gently under cold water.

2) Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.

3) Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, 1 teaspoon of kosher salt and a big pinch of black pepper. Stir together well.

4) In a large skillet, heat 2 tablespoons of butter and two tablespoons of oil over medium-high heat. Stir together as butter melts.

5) Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.

6) Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.

7) Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.

Serve latkes immediately with sour cream and chives or keep them warm in a 250 degree oven until you serve them.

Recipe from Jerusalem.