PARSNIP AND PEAR LATKES
Categories Food Processor Fruit Vegetable Appetizer Sauté Hanukkah Vegetarian Quick & Easy Pear Parsnip Bon Appétit Kidney Friendly Pescatarian Dairy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.
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 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
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.
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