Potato and Parsnip Latkes » Foodom

Potato and Parsnip Latkes

$48.75 Cooking Fee
Serving Size: 2 latkes
Recipe by:
Hanna Lemaire
A perfect appetizer, breakfast or brunch recipe! From "Jerusalem a Cookbook", 2012.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Peel and grate the parsnips and potatoes and rinse them gently under cold water.
  • Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
  • Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
  • In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
  • Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
  • Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
  • Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
  • Serve latkes immediately with sour cream and chives,

Cook Times

Active Prep15
Hands-On Cook30
Total Time45 minutes
Recipe Serving Size10



  • pound Yukon Gold potato About 5 potatoes, peeled and grated
  • pound parsnip About 4 large parsnips, peeled and grated
  • 2/3 cup fresh chive minced
  • 4 egg whites
  • 2 tablespoon corn starch
  • 5 tablespoon unsalted butter
  • 5 tablespoon sunflower oil or other vegetable oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 5 tablespoon sour cream garnish
  • 1/3 cup fresh chive garnish

Cooking Tools Required

Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove, Vegetable Peeler
Reheating/Serving Instructions
Keep them warm in a 250 degree oven until you serve them. To reheat, put back into a pan and rewarm and re-crisp.


Calories: 443kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 1104mg | Fiber: 7g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 2mg

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