I admit, these will never replace potato latkes. But, they are much easier to make and offer a nice change of pace. Plus, you won’t need to call in a cleaning crew for your stove when you are through making them. Unlike potatoes, parsnips barely splatter.
For the sweetest latkes, choose parsnips that are small. The larger ones are woody and more bitter.
I like to pat the raw batter with Wondra flour before frying to give the pancakes a crisper crust. Wondra is superfine flour that is ideal for coating meats and fish before frying because unlike regular flour, it never clumps.
If you don’t want to serve these latkes for Hanukkah, remember them the rest of the year to serve with meats and fish or for a nice appetizer. They truly are special when topped with a sprinkling of chives and sour cream.
Whatever latkes you choose to make, I wish you and your loved ones a very Happy Hanukkah
Parsnip Latkes
1 1/2 pounds parsnips, peeled, small or medium size are sweeter
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Wondra flour
Canola, grapeseed or other vegetable oil
1 1/2 tablespoons chopped fresh chives
Finishing salt, such as Fleur de Sel or Malden salt
Sour cream for serving
1. Line a large baking sheet with paper towels.
2. Grate parsnips on large hole of grater and place in a large bowl. Add eggs, flour and salt and mix well to combine.
3. Heat 1/4-inch oil in a large skillet over medium-high. It is the right temperature when a few shreds of batter bubble around it.
4. Using your hands, pat a spoonful of batter into a 3-inch disc. You may need to really press the batter together for it to hold. Coat each side lightly with Wondra flour. Carefully add the latke to the hot oil and repeat with another latke, leaving space between each and not crowding. Press down lightly with a spatula to thin them out. Stir the batter to get all the liquid at the bottom of the bowl before forming each latke.
5. Fry latkes in batches until golden and crisp, about 3 minutes per side. Transfer to the paper-towel lined baking sheet. Sprinkle with chives and finishing salt.
To make ahead: Latkes may be refrigerated for up to 2 days or frozen. Reheat at 425 degrees until hot.
Makes 12 latkes.
