Parsnip and Carrot Latkes (Vegetable Pancakes)

Total Time
10 mins
10 mins

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

4 5

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

4 5

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.

5 5

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.