Food Recipes Potato-Parsnip Latkes 5.0 (3) 1 Review These latkes include a few tasty surprises for a sweet-savory flavor combo that packs extra veggies. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on November 18, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Servings: 8 Yield: 8 latkes Jump to Nutrition Facts Latkes, the fried potato pancakes usually served at Hanukkah, are traditionally made with grated potatoes, although they're often made with other veggies and even apples, too. Good news: these latkes have it all. Parsnip, carrot’s sweeter, paler cousin, is in the mix for a subtle licorice-like sweetness, along with leeks for a savory oniony flavor. A touch of thinly sliced apple offers a hint of fruitiness and added texture to round out each bite. These pancakes are a divine side served with a dollop of sour cream and applesauce alongside roast chicken and a green salad, or you can turn them into a meal topped with smoked salmon. Ingredients 1 10-oz. russet potato, peeled and grated (about 11/4 cups) 1 large parsnip, peeled and grated (about 1 cup) 1 leek (white and light green parts only), cut into 1/4-inch half-moons (about 1 cup) 2 teaspoons kosher salt, divided 1 Gala or Honeycrisp apple, unpeeled, cut into thin matchsticks 3 large eggs, lightly beaten 1 cup matzo meal or panko 1/2 cup finely chopped fresh dill, plus more for garnish Neutral oil (such as canola), for frying Flaky sea salt Optional toppings: sour cream, applesauce, honey Directions Preheat oven to 200°F. Line a colander with a clean dish towel and place in a large bowl. Place potato, parsnip, and leek on towel. Sprinkle with 1/2 teaspoon kosher salt and toss. Wrap towel around vegetables. Place a large can or other heavy object on top; press for 10 minutes to remove excess moisture. Remove can and wring out any remaining moisture. Transfer potato mixture to a large bowl. Add apple, eggs, matzo meal, dill, and remaining 1 1/2 teaspoons kosher salt; toss gently to combine. Add 1/4 inch oil to a large (preferably cast-iron) skillet. Heat over medium-high until oil is hot. (Test by dropping in a bit of batter; it should sizzle but not burn.) Shape batter into 12 (3-inch) patties. Working in batches, carefully place patties in skillet and flatten gently with a spatula. Cook until crispy and golden, 2 to 3 minutes per side. (Reduce heat as needed to prevent overbrowning.) Transfer latkes to a wire rack set in a baking sheet. Sprinkle with flakysea salt. Keep warm in oven until ready to serve. Garnish with dill and serve with desired toppings. Rate it Print Nutrition Facts (per serving) 199 Calories 2g Fat 41g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 199 % Daily Value * Total Fat 2g 2% Saturated Fat 0g 2% Cholesterol 23mg 8% Sodium 441mg 19% Total Carbohydrate 41g 15% Dietary Fiber 5g 16% Total Sugars 6g Protein 6g Vitamin C 13mg 66% Calcium 62mg 5% Iron 2mg 13% Potassium 749mg 16% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.