There’s no escaping the oil. But if the celebration of Hanukkah conjures up memories of soggy foods drizzled, drenched, and fried (as Gil Marks points out, the word latke means “little oily”), keep the following in mind: the use of oil doesn’t automatically translate to greasy.
Sweet Potato Parsnip Latkes
June 02, 2021
Ingredients
- 2pounds Garnet sweet potatoes, peeled
- 1pound parsnips, peeled
- 1large sweet onion, peeled
- 6large eggs, beaten
- ¾ cup plus 2 tablespoons matzoh meal
- 1tablespoon coarse Kosher salt
- 1teaspoon freshly ground black pepper
- olive oil for frying
- sour cream
- applesauce
Yield: 18 latkes
Preparation
- Step 1
Using the coarse side of a box grater or a food processor fitted with a medium coarse grating disk, grate the potatoes, parsnips, and sweet onion. Toss together in a large bowl.
- Step 2
Add eggs, matzoh meal, salt, and pepper to potato mixture and toss to mix well.
- Step 3
Pour ¾ inch of oil into a 10 to 12 inch frying pan (with sides at least 2 inches high) over medium high heat. When oil reaches 350 degrees, scoop 1/3 cup of potato mixture from bowl and shape into a patty about 1/3 inch thick, then gently slide the pancake into hot oil. Cook 3 or 4 pancakes at a time (do not overcrowd pan) until edges are crispy and well browned, 2 to 3 minutes. Gently turn and cook until other side is golden brown, 2 to 3 minutes longer.
- Step 4
Transfer pancakes to a baking sheet lined with paper towels and drain briefly, then keep warm in a 200 degree oven while you cook the remaining pancakes. Serve hot with sour cream and applesauce.