Of the many ways to commemorate the miracle of Hanukkah — in which a small vial of oil lasted eight days in the Holy Temple — my favorite is to prepare treats fried in oil.
Latkes (Yiddish for pancakes) come in all shapes, sizes and flavors, a big difference from my childhood, when potatoes seemed to be the only ingredient of choice. Potatoes still reign supreme, but there are eight days of Hanukkah — ample time to try this recipe, which embraces the spirit of the holiday and adds a modern twist.
Note: I prefer not to use flour in these latkes, but if you like your pancakes to hold together more firmly, add 2 tablespoons of flour to the batter.
Parsnip-Sweet Potato Latkes
Latkes come in all shapes and sizes. This parsnip-sweet potato latke is a new twist on a holiday classic.
- Total Time: 30 minutes
- Yield: Serves 4-6
Ingredients
- 2 large parsnips (about 12 oz), peeled
- 2 medium sweet potatoes (about 12 oz), peeled
- 2–3 shallots, thinly sliced (about ⅔ cup)
- 1 tsp salt
- 4 egg whites
- 1½ tsp chopped thyme
- ¾ cup canola oil, for frying
- sour cream or creme fraiche, to garnish (optional)
Instructions
- Using a food processor or box grater, grate parsnips and sweet potatoes. In a large mixing bowl, combine parsnips, sweet potatoes, shallots, salt, egg whites and thyme.
- Heat oil in a heavy skillet over medium heat. Working in batches, spoon ¼ cup batter at a time on to the skillet and press down with a fork to flatten. Fry for 2-3 minutes per side, until crisp and browned. Drain on paper towels and keep warm for up to 1 hour in a 200°F oven.
- Serve with sour cream or creme fraiche, or top with a fried egg and sliced scallions for breakfast.
Notes
I prefer not to use flour in these latkes, but if you like your pancakes to hold together more firmly, add 2 Tbsp flour to the batter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Holiday
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