Ingredients for Parsnip Potato Latkes W Horseradish Cream
- 1/2 cup sour cream
- Prepared Horseradish
- 2 medium russet potatoes, peeled and grated
- 1 large parsnip, peeled and grated
- Carrot
- Onion
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil (or more as needed)
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How to Make Parsnip Potato Latkes W Horseradish Cream
- In a small bowl, combine sour cream and horseradish. Stir well and refrigerate until ready to serve.
- Combine grated parsnips, potatoes, and carrots in a colander. Press firmly with paper towels to remove as much excess moisture as possible. This step is crucial for crispy latkes!
- Transfer the grated vegetables to a large bowl. Add the chopped onion, flour, salt, and pepper. Gently mix until just combined. Do not overmix.
- Preheat oven to 400°F (200°C). Divide the parsnip mixture into 10 equal portions.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Carefully fry 5 latkes at a time for approximately 3 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Remove the cooked latkes from the skillet and place them on a baking sheet lined with parchment paper. Repeat with the remaining latkes and oil.
- Bake the latkes in the preheated oven for 20 minutes, flipping them halfway through for even browning and crisping.
- Serve the hot latkes immediately with the chilled horseradish cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
15g
Carbs
11g
