Potato Parsnip Latkes

Potato Parsnip Latkes

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

Potato Parsnip Latkes


Preparation: 

Total time: 30-45 mins Serving: 8 Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
pork
pork
pork
pork 1 lb 2 medium parsnips (1 lb total), peeled and coarsely grated
flour
flour
flour
flour 1 cup all-purpose flour
starch
starch
starch
starch 1 xxx large russet (baking) potato (8 to 10 oz)
salt
salt
salt
salt 1 tsp
vegetable oil
vegetable oil
vegetable oil
vegetable oil 1 cup
black pepper
black pepper
black pepper
black pepper 1 tsp
egg
egg
egg
egg 2 xxx large eggs, lightly beaten
lemon juice
lemon juice
lemon juice
lemon juice 1 tbsp fresh lemon juice
chive
chive
chive
chive 3 tbsp finely chopped fresh chives

* Mouse over to enlarge



Description: 

Preheat oven to 250°F. Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.

Notes:  Accompaniment: applesauce and/or sour cream Special equipment: a thin (fine-weave) kitchen towel

Article source: http://www.epicurious.com/recipes/food/views/POTATO-PARSNIP-LATKES-107402;

Joomla! Debug Console

Session

Profile Information

Memory Usage

Database Queries