Parsnip-Potato Latkes

  • Yield: Serves 16
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
Parsnip-Potato Latkes


  • 1 large baking potato, peeled (2/3 lb.)
  • 2 medium parsnips, peeled
  • 1 small onion, peeled
  • 4 tbsp. matzo meal or flour
  • 2 eggs
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup olive oil
  • Toppings (optional): Chopped fresh dill, sour cream, applesauce


  1. 1. Preheat oven to 250°F. Using the coarse side of a box grater, grate potato, parsnips and onion. Place grated vegetables in a large bowl of cold water. Let soak 3 to 5 minutes. Drain well in a colander.
  2. Spread grated vegetables onto a clean kitchen towel and roll up. Twist towel tightly to wring out as much liquid as possible. Place vegetables in a medium bowl. Stir in matzo meal, eggs, baking powder, salt and pepper.
  3. In a large nonstick skillet heat oil over medium-high heat. Working in batches of 4, drop 1 tablespoon of the vegetable mixture per latke into the oil; flatten with a spoon. Cook 2 to 3 minutes per side or until golden. Transfer to a plate lined with paper towels to drain; season with salt to taste. Place in oven until ready to serve. Repeat with remaining vegetable mixture.
  4. If desired, garnish with chopped dill and serve with sour cream or applesauce.


Per serving: 64 calories, 2g fat, 0g saturated fat, 27mg cholesterol, 71mg sodium, 9g carbohydrate, 1g fiber, 2g protein

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