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.
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Units: US | Metric
- 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
- 1Mix the sour cream (cottage cheese)& blue cheese together, set aside.
- 2Mix together potatoes, parsnips, onion, rosemary, salt& pepper.
- 3Stir to blend ingredients.
- 4Sprinkle Potato startch over and mix again.
- 5Put some oil in a skillet and fry the latkes in batches.
- 6Use apprx 1/2 cup of the mixture per latke (should be apprx 3 1/2" diam).
- 7Fry for 6-8 minutes or until golden on both sides.
- 8Have oven heated to 250F slip the cooked latkes onto a cookie sheet and keep warm in the oven until all are cooked.
- 9Serve immediately with the dressing on the side.
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Nutritional Facts for Parsnip-Potato Latkes
Serving Size: 1 (1020 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 140.2
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 2.5 g
- Cholesterol 7.0 mg
- Sodium 246.8 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 2.5 g
- Sugars 2.6 g
- Protein 1.8 g