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    You are in: Home / Recipes / Parsnip and Carrot Latkes (Vegetable Pancakes) Recipe
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    Parsnip and Carrot Latkes (Vegetable Pancakes)

    Parsnip and Carrot Latkes (Vegetable Pancakes). Photo by What's Cooking?

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    What's Cooking?'s Note:

    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.

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    Units: US | Metric


    1. 1
      Peel and remove ends from parsnips and carrots.
    2. 2
      Grate parsnips and carrots by hand or with your food processor's grater attachment.
    3. 3
      Place in large bowl.
    4. 4
      Puree onions and garlic in food processor and add to vegetable mixture.
    5. 5
      Add remaining ingredients and mix well.
    6. 6
      Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
    7. 7
      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.
    8. 8
      Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
    9. 9
      Flip and cook on the second side.
    10. 10
      Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
    11. 11
      Serve hot.

    Ratings & Reviews:

    • on December 07, 2012


      Very good! Easy to prepare, flexible and yummy. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2010


      These were super. The patties stayed perfectly formed; they did not break-up in the pan. Sadly, I had no chives to add; I included a half grated red bell pepper. I used the matzo meal option. Nice recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2014


      These are really delicious! They would be excellent with some hot sauce or Indonesian kecap. I will be sharing this with my gluten free friends, for sure! I did substitute vegetable oil for the olive oil. I was able to get a higher heat and a crispier outside.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Parsnip and Carrot Latkes (Vegetable Pancakes)

    Serving Size: 1 (177 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 127.5
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.8 g
    Cholesterol 93.0 mg
    Sodium 846.2 mg
    Total Carbohydrate 21.9 g
    Dietary Fiber 5.6 g
    Sugars 6.8 g
    Protein 5.1 g

    The following items or measurements are not included:

    gluten-free rice flour mix

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