Zutaten für Parsnip Potato Latkes
- Parsnip
- Russet Potatoes
- 1/2 medium yellow onion, finely chopped
- Dried Rosemary
- Salt
- Pepper
- 1/4 cup potato starch
- Vegetable Oil
- 1/2 cup sour cream
- 1/4 cup crumbled blue cheese
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Zubereitung von Parsnip Potato Latkes
- **Prepare the Dip:** In a small bowl, gently combine the sour cream and crumbled blue cheese. Set aside.
- **Grate Vegetables:** Peel and grate the potatoes and parsnip using a box grater. Finely chop the onion.
- **Combine Ingredients:** In a large bowl, combine the grated potatoes, grated parsnip, chopped onion, and rosemary. Season generously with salt and pepper.
- **Add Potato Starch:** Sprinkle the potato starch evenly over the mixture and gently stir to combine. Do not overmix.
- **Fry the Latkes:** Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once hot, drop spoonfuls (approximately 1/2 cup each) of the potato mixture into the skillet, flattening slightly with a spatula.
- **Cook the Latkes:** Fry for 6-8 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
- **Keep Warm:** Preheat your oven to 250°F (120°C). As the latkes are cooked, transfer them to a baking sheet lined with parchment paper and keep them warm in the oven while you fry the remaining batches.
- **Serve:** Serve the hot latkes immediately with the creamy blue cheese dip on the side. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
12g
Carbs
4g
