Prep 15 mins
Cook 20 mins
Nice change from potato latkes. The parsnips add a lot of flavor. The potato starch is added to compensate for the additional moisture from the parsnips and ensures they get crispy.
- 1 lb parsnip, peeled & shredded
- 8 ounces russet potatoes, peeled,shredded and dipped in cold water (washes out the starch that will discolor the potato)
- 1⁄2 cup minced onion
- 1⁄2 teaspoon dried rosemary
- 1 teaspoon salt (or less)
- 2 tablespoons potato starch
- 6 tablespoons vegetable oil, divided
- 1⁄2 cup sour cream (substitute with whipped Cottage cheese)
- 1⁄4 cup blue cheese, mashed
- Mix the sour cream (cottage cheese)& blue cheese together, set aside.
- Mix together potatoes, parsnips, onion, rosemary, salt& pepper.
- Stir to blend ingredients.
- Sprinkle Potato startch over and mix again.
- Put some oil in a skillet and fry the latkes in batches.
- Use apprx 1/2 cup of the mixture per latke (should be apprx 3 1/2" diam).
- Fry for 6-8 minutes or until golden on both sides.
- Have oven heated to 250F slip the cooked latkes onto a cookie sheet and keep warm in the oven until all are cooked.
- Serve immediately with the dressing on the side.
I am always looking for recipes with parsnips. These made a nice change to the potato latkes I often serve when we have roast chicken and I will certainly make them again. Thank you Bergy.
Nice addition to our latkes-evening this Chanuka. The batter was a bit dry so I added one egg. Maybe my parsnips were too old? Anyway, the latkes tasted great and were certainly something I would make again. Thanks for posting. Made for P-A-R-T-Y Holiday Tag, December 2009.