PARSNIP LATKES
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips to the classic recipe also celebrates the past, when latkes, a side dish, were made with vegetables, cheeses, or fruits.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)
A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.
Provided by Whats Cooking
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and remove ends from parsnips and carrots.
- Grate parsnips and carrots by hand or with your food processor's grater attachment.
- Place in large bowl.
- Puree onions and garlic in food processor and add to vegetable mixture.
- Add remaining ingredients and mix well.
- Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
- Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
- Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
- Flip and cook on the second side.
- Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
- Serve hot.
Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1
PARSNIP LATKES WITH SMOKED HADDOCK & POACHED EGG
Looking to use up a glut of parsnips? We've swapped classic potato for root veg in these golden brown brunch latkes, with a poached egg and smoked fish
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 10
Steps:
- Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.
- Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest - as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.
- Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.
- Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.
Nutrition Facts : Calories 540 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium
SPICY CARROT, PARSNIP AND POTATO LATKES
Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 15m
Yield Makes 2 to 2 1/2 dozen, serving 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Place a rack over a sheet pan.
- In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
- Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 2 grams, TransFat 0 grams
CLASSIC POTATO LATKES
Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round
Provided by Fracine Kowalsky
Categories Breakfast, Lunch
Time 35m
Yield Makes 12 large or 24 small
Number Of Ingredients 9
Steps:
- Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
- Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
- Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
POTATO PARSNIP LATKES
Categories Potato Vegetable Appetizer Side Hanukkah Vegetarian Quick & Easy Parsnip Fall Winter Kosher Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 16 latkes
Number Of Ingredients 12
Steps:
- 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.
PARSNIP-POTATO LATKES
Nice change from potato latkes. The parsnips add a lot of flavor. The potato starch is added to compensate for the additional moisture from the parsnips and ensures they get crispy.
Provided by Bergy
Categories Breakfast
Time 35m
Yield 12 Latkes
Number Of Ingredients 10
Steps:
- Mix the sour cream (cottage cheese)& blue cheese together, set aside.
- Mix together potatoes, parsnips, onion, rosemary, salt& pepper.
- Stir to blend ingredients.
- Sprinkle Potato startch over and mix again.
- Put some oil in a skillet and fry the latkes in batches.
- Use apprx 1/2 cup of the mixture per latke (should be apprx 3 1/2" diam).
- Fry for 6-8 minutes or until golden on both sides.
- Have oven heated to 250F slip the cooked latkes onto a cookie sheet and keep warm in the oven until all are cooked.
- Serve immediately with the dressing on the side.
Nutrition Facts : Calories 140.3, Fat 9.7, SaturatedFat 2.5, Cholesterol 7.1, Sodium 246.8, Carbohydrate 12.5, Fiber 2.5, Sugar 2.7, Protein 1.8
More about "4 ingredient vegan parsnip potato latkes food"
VEGAN LATKES (POTATO PANCAKES) - THE EDGY VEG
From theedgyveg.com
5/5 (7)Total Time 20 minsCategory AppetizerCalories 185 per serving
VEGAN LEEK LATKES RECIPE | BON APPéTIT
From bonappetit.com
POTATO & PARSNIP HEALTHY LATKES - PURE ELLA
From pureella.com
PARSNIP RECIPE - VEGAN - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
POTATO AND PARSNIP LATKES - COUNTRY LIVING
From countryliving.com
POTATO AND PARSNIP LATKES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LOW FODMAP FOODS | PARSNIP POTATO LATKES | FITFABFODMAP
From fitfabfodmap.com
VEGAN BAKED POTATO LATKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGAN LATKES | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
4.8/5 (9)Total Time 40 minsCategory EntreesCalories 241 per serving
- Bring water to a boil and boil for 20 minutes, until the potatoes are soft and can be pierced easily with a fork
CRISPY VEGAN LATKES - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (1)Total Time 40 minsCategory AppetizerCalories 93 per serving
RECIPE: CRISP PARSNIP LATKES | KITCHN
From thekitchn.com
PARSNIP-POTATO LATKES WITH QUICK SAUTéED APPLES - GOOD …
From goodhousekeeping.com
THE BEST VEGAN POTATO LATKES FOR HANNUKAH - WORLD OF VEGAN
From worldofvegan.com
VEGAN PARSNIP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POTATO-CORN VEGAN LATKES - PLANT-BASED VEGAN RECIPE - FORKS …
From forksoverknives.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love