While technically, a latke is a potato pancake, there’s no reason you can’t make them out of other grated or shredded vegetables—with or without potatoes. Potato-like parsnips are a natural choice, and carrots give these latkes both sweetness and beautiful color.
While Nana usually served latkes as a side dish with meat, she also enjoyed them as a meat-free brunch or lunch dish served this way, with applesauce and sour cream.
Makes about 40 bite-sized latkes
1/2 pound carrots, peeled and finely shredded
1/2 pound parsnips, peeled and finely shredded
3 small white potatoes (10 ounces), grated
1 egg, lightly beaten
4 teaspoons matzo meal
2 teaspoons kosher salt, plus more for sprinkling
Vegetable oil for frying
About 1/2 cup Copia Garden Applesauce (recipe below)
About 1/4 cup crème fraîche or sour cream
Preheat an oven to 200°F. Place a rimmed baking sheet on the middle rack.
In a medium mixing bowl, combine the carrot, parsnip, potato, egg, matzo meal and salt; set aside.
In a large skillet, pour the oil to 1/4-inch deep. Heat on medium high to 325°F, until the end of a wooden spoon inserted into the oil barely causes bubbling around the wood. Spoon the latke mixture into the oil 1 scant tablespoon at a time, making pancakes about 1 1/2 inches in diameter. Don't crowd the pan or the temperature of the oil will drop too steeply. Cook for about 3 minutes, until nicely browned. Turn and brown the other side, about 3 minutes more.
Remove the latkes to drain on paper towels. Immediately sprinkle with additional salt. Transfer the finished latkes onto the baking sheet in the oven to keep warm while you cook the rest. (Add more oil as needed.)
Arrange the cooked latkes on a warm platter. Top each with a spoonful of applesauce and a smaller dollop of sour cream. Serve immediately.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.