parsnip potato latkes w/horseradish cream

Total Time
Prep 20 mins
Cook 30 mins

another twist on latkes. we eat these traditionally for chanukah, but we love them all year around!

Ingredients Nutrition

  • 12 cup sour cream
  • 1 teaspoon prepared horseradish, to taste
  • 2 12 cups shredded peeled potatoes
  • 2 12 cups shredded peeled parsnips
  • 1 cup shredded peeled carrot
  • 12 cup chopped onion
  • 14 cup flour
  • salt, pepper
  • 1 -2 tablespoon oil (for frying)


  1. combine sour cream and horseradish, refrigerate combine parsnips, potatoes, carrots in a colander.
  2. press down with paper towels to remove excess moisture.
  3. place in a large bowl, add onions, flour, salt, pepper preheat oven to 400 divide parsnip mixture into 10 patties (latkes) heat oil in skillet, fry 5 latkes at a time, about 3 minutes per side until brown, remove to a baking sheet, repeat with remaining latkes.
  4. bake latkes for 20 minutes, turning after 10 minutes.
  5. serve with horseradish cream.


Most Helpful

These latkes are so delicious! We had these as a side dish to baked chicken and there wasn't a scrap left. Quick and easy too when using your food processor for grating all the veggies. Thanks chia, definite keeper...I'll be doing these again!

Hey Jude December 20, 2003

We really enjoyed these. I forgot to add any salt though I would recommend that you do add a bit. I made the cream with fat free sour cream and about 3 tsp. of horseradish which was the correct amount for us. I think next time I will cook them a little longer in the pan (like 5 minutes a side) to get them a little crisper. But they were crisp on the outside and soft on the inside with a lovely flavor from the vegetable mix.

ladypit December 11, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a