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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Parsnip and Potato Latkes Recipe

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This recipe for Parsnip and Potato Latkes is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 # potatos 1 1/2 # parsnips
2 gr onions, finely chopped 1/4 c flour
1 t salt 1/4 t pepper
2 lg eggs olive oil
Directions:
Directions:
1. Peel and finely shred potatos. Squeeze out as
much liquid as possible. Peel and finely shred
parsnips into bowl with potatos and add onions.
2. Stir flour, salt, pepper and eggs to potato mixture.
3. Heat 2-3 t oil in non-stick pan and ad 1/4 c portions
of latke mixture, 2 to 4 at a time. Flatten each to
3-4" circle. Cook until bottom is browned, about 5
min, turn and repeat on other side. Repeat with rest
of mixture adding more oil as needed.
4. Keep latkes warm or reheat just prior to serving.
These freeze well for latter use. Reheat on rack on
baking pan in 375º oven until hot. About 10 min.

 

 

 

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