Ingredients
Units
- 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