Potato Parsnip Latkes


In this household, we make latkes often. By often, I mean maybe once every two months or so, because there is just something about fried potatoes with onions that is just so unbelievably good. (Yeah, if you look at the old latkes post, it’s obvious how much my photography skills have improved since the very beginnings of this blog. Just sayin’)

Anyway, we had some parsnip we got on sale at HMart. They were 79c/lb – the cheapest I’ve ever seen parsnips up here. I’ve seen them at $3.99/lb before, and that was when I did not buy them. Parsnips are fantastic roots. They remind me of a mix between carrots and turnips, and that combination is just so addictive.

Parsnips go surprisingly very well with many things since it is so sweet, and on the verge of being a dessert, yet, a starchy dessert. Once we roasted them with (parsnips with) carrots and cinnamon, and the cinnamon did give a slightly less savory feel to the dish. Parsnips with potatoes is also a great combination. Even Mr Picky-Eater said that parsnip latkes were really good, but could not pinpoint what was good about it. (I fed it to him in the guise of a potato latke, but with my palate training these days, his palate has improved tremendously.)

Parsnip latkes go!


  • 4 potatoes
  • 2 parsnips
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup plain flour
  • oil for frying

Ingredients to Serve With

  • sour cream
  • apple sauce



With a food processor or hand shredder, shred the potatoes and parsnips, then leave them in a colander.

Add the salt to the potatoes and parsnips in the colander, let stand for 5-7 minutes, then squeeze as much water as you can out of the potatoes/parsnips.

Add the egg and flour, then mix everything together.


Shape little patties of the mixture together, and place them in an oiled skillet. Potatoes suck up more oil than you think they do, so be prepared for that.

Fry the patties until they are golden brown on both sides.

Serve with sour cream and/or apple sauce and enjoy!



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