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Carrot Parsnip Latkes
Try a fun take on a traditional latke this year for Hanukkah with these Carrot Parsnip Latkes! They're crispy and filled with delicious root vegetables.
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Servings:
10
Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Ingredients
1x
2x
3x
▢
2
large carrots, peeled
▢
2
large parsnips, peeled
▢
1
large egg, whisked
▢
2
tablespoons
flour
▢
1/2
teaspoon
kosher salt
▢
1
cup
greek yogurt
▢
olive oil, for cooking
▢
sour cream or applesauce, for dipping
Instructions
Grate the carrots and parsnips on the large side of a box grater.
Place the first 6 ingredients (carrots, parsnips, egg, flour, salt and greek yogurt) in a bowl and combine thoroughly.
Add a thin coating of oil in the bottom of a sauté pan over medium heat.
Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle.
Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
Serve with sour cream or warm applesauce.
Nutrition
Calories:
160
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
12
g
|
Cholesterol:
45
mg
|
Sodium:
340
mg
|
Fiber:
3
g
|
Sugar:
3
g
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