Parsnip and Chive Latkes
A seasonal take on classic potato latkes. These are just as amazing topped with sour cream and applesauce and can easily be made gluten free!
Ingredients
3 to 4 (about 1 lb.) large spring-dug parsnips, peeled
3 Tbsp. chopped fresh chives or green onions
2 large eggs, whisked
2 to 3 Tbsp. flour*
1/4 tsp. baking powder
1/2 tsp. sea salt and black pepper to taste
1/4 cup oil for pan-frying, such as sunflower, safflower, canola, peanut, etc.**
Directions
Grate parsnips using the large holes of a box grater or the grating attachment of a food processor.
In a medium bowl, whisk together eggs, 2 tablespoons flour, baking powder, salt, and pepper. Stir in grated parsnips and chives. If the batter looks too wet, add another tablespoon of flour.
Heat a large seasoned cast iron or non-stick pan over medium heat. Add enough oil to generously coat the pan and heat for a few moments, until it sizzles when a bit of batter is dropped in.
Give the batter another good stir and drop heaping tablespoons into pan, leaving plenty of room between latkes (you’ll be frying them in batches). Immediately flatten each latke and fry until golden, about 3 minutes, then flip, frying the other side until golden, another 2 to 3 minutes.
Transfer latkes to a paper towel and sprinkle with more salt. Add more oil to the pan, allow it to get hot, and repeat with remaining batter. Eat latkes while hot, topped with sour cream and/or applesauce.
Suggestions
This recipe can be made with all-purpose flour, gluten-free flour mix, or chickpea flour.*
Do not use oils with a low smoke point, which can cause off flavors when heated to the temperatures required for pan-frying.**
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I have been experimenting with spring parsnips and just tried this. This is awesome. I loved it with a little Greek yogurt. Will definitely be making this again.