Carrots & Parsnips Latkes

(from kylerhea’s recipe box)

Source: WF - Latkes Extravaganza

Serves 4 people



  • 2 medium carrots, peeled and coarsely grated
  • 2 small parsnips, peeled and coarsely grated
  • 1 potato, scrubbed and coarsely grated
  • 1/4 cup flour
  • 2 large eggs, beaten
  • A pinch of ground ginger
  • 1 tsp freshly grated orange zest
  • 1/4 cup chopped parsely
  • 1 tsp baking powder (optional)
  • Canola oil for frying


  1. Mix all ingredients together. Fill oil in an 8-19 inch skillet to about 1/4 inch depth and place a shred of potato in it. Heat up on a medium-high heat. Mix the shredded potatoes, egg, flour, onion, optional backing powder salt and pepper. When the oil around the shred of potato sizzles vigorously, stir the potatoes mix again (the potatoes have released some water, mix it back in). Place a tablespoon of the mixture in the hot oil. Flatten it with the back of a spoon. The oil should reach about half the hieght of the center of the latke. The edges will be submerging. Cook the latkes until golden brown, about 4-5 minutes. Flip and cook on the other side. Transfer to a flat plate lined with paper towels. If you are planning to serve the latkes immediately – keep them in one layer until serving (you can place them in a warm (250 degree) overn. If you are planning to serve them later, cool completely and keep in a tightly covered container in the fridge, layers separated with paper towels. To warm the latkes up, place in one layer on a baking sheet in a 350 degree oven until warm and crisp.

  2. Serve with seasoned creme Fraiche

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