Parsnip and carrot latkes

(Food Styling/Lisa Falso; Debee Tlumacki for The Globe)
December 9, 2009

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Makes about 24

The Hanukkah tradition is to fry foods such as fritters, pancakes, and doughnuts in oil, but what goes in the mix is your choice. Parsnips add a sweet-nutty flavor and starchy texture, which pairs well with crisp carrots. A hint of nutmeg brings a floral spice. Serve with sour cream mixed with scallions.


1 1/4 pounds (about 6 medium) parsnips, trimmed
1 pound (about 5 medium) carrots, trimmed
1 medium onion, finely chopped
4 eggs, lightly beaten
1/2 cup flour
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
Pinch of freshly grated nutmeg (optional)
5 to 6 tablespoons canola or vegetable oil
1. Set the oven at 300 degrees. Place a large baking sheet in the oven.

2. In a food processor fitted with the grating disk, grate the parsnips and carrots. (You should have 8 to 9 packed cups.) Place the shredded vegetables in a large bowl. Stir in the onion, eggs, flour, salt, pepper, and nutmeg, if using.

3. In a large skillet, heat 1 1/2 tablespoons of the oil over medium-high heat. When the surface shimmers, use a 1/3-cup measuring cup to transfer 5 scoops of batter to the skillet. Gently press them with the back of a spatula so they’re 1/2-inch thick. Cook without disturbing for 3 minutes or until the bottoms are nicely browned.

4. Turn and continue cooking for 2 minutes or until the bottoms are nicely brown. Transfer to a paper towel-lined plate to drain. Then set them on the baking sheet in the oven to keep warm. Continue making pancakes, adding 1 1/2 tablespoons oil to the pan for each batch. Serve with scallion sour cream.


1 cup regular or low-fat sour cream
2 scallions (green part only) finely chopped
Salt and black pepper, to taste
Dash cayenne pepper, or to taste
1. In a small bowl, combine the sour cream, scallions, salt, black pepper, and cayenne pepper.

2. Taste for seasoning and add more salt and pepper, if you like. Cover and refrigerate until serving.

Lisa Zwirn