Sweet Potato-Parsnip Latkes
Leo Gong
Yields Makes about 25 latkes Total Time 1 hr 10 mins
These matzo latkes feature sweet potatos, parsnips, and shallots, making them ideal for Hanukkah celebrations.  The Gingered Sour Cream complements the latkes perfectly.

 

How to Make It

Step 1
1

Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, parsnips, and shallots. Toss together in a large bowl.

Step 2
2

Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix well.

Step 3
3

Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350°, scoop 1/3 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.

Step 4
4

Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with Gingered Sour Cream.

Step 5
5

Note: Nutritional analysis is per latke.

Ingredients

 2 pounds Garnet sweet potatoes (often labeled
 1 pound parsnips, peeled
 10 shallots, peeled
 6 large eggs, beaten
 3/4 cup plus 2 tbsp. matzo meal
 1 tablespoon coarse kosher salt
 1 teaspoon freshly ground black pepper
  Vegetable oil for frying

Directions

Step 1
1

Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, parsnips, and shallots. Toss together in a large bowl.

Step 2
2

Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix well.

Step 3
3

Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350°, scoop 1/3 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.

Step 4
4

Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with Gingered Sour Cream.

Step 5
5

Note: Nutritional analysis is per latke.

Sweet Potato-Parsnip Latkes