Main dishes

Potato-Parsnip Latkes

photo by:kraft

My 15 yr old son was truly skeptical...but one bite and he told me I should keep them in the recipe box. Now that's a compliment! We like things with a bit of a bite so nex...read more

posted by

srogacki

on 8/1/2009

time

prep:

20 min

total:

52 min

servings

total:

About 2 doz. or 8 servings, three latkes each

add your photo

add to shopping list

add to recipe box

send/share

what you need

1/2

lb. russet or Idaho potatoes, peeled

1/2

lb. parsnips, peeled

green onions, thinly sliced

egg, lightly beaten

Tbsp. flour

Tbsp. chopped fresh dill, divided

1/2

tsp. salt

1/4

tsp. ground black pepper

1/4

cup oil

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

GRATE potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetable mixture in large bowl. Add onions, egg, flour, 2 Tbsp. of the dill weed, the salt and pepper; mix well.

HEAT oil in medium nonstick skillet on medium-high heat. For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.

SERVE each latke topped with 1 tsp. of the sour cream. Sprinkle evenly with remaining 1 Tbsp. dill weed.

Kraft Kitchens Tips

Make Ahead

Latkes can be prepared ahead. Cover and refrigerate until ready to serve. To reheat, place in shallow baking pan and bake at 350°F for 10 min. or until heated through.

How to Substitute Matzo Meal for Flour

Substitute 3 Tbsp. matzo meal for the 2 Tbsp. flour.

Substitute

Substitute 1 Tbsp. dried dill weed for the fresh dill.