Sweet Potato-Parsnip Latkes
Leo Gong
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.
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