Comida Kraft
Recipe Box

Potato-Parsnip Latkes

(3) 3 Reviews
Prep Time
Total Time

About 2 doz. or 8 servings, three latkes each

Do you like to sneak in the veggies when no one's looking? A touch of sweetness is the only clue that these potato latkes are made with parsnips, too!

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What You Need

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Make It

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  • 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.

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 1 Tbsp. dried dill weed for the fresh dill.


  • About 2 doz. or 8 servings, three latkes each

Nutritional Information

Serving Size About 2 doz. or 8 servings, three latkes each
Calories 150
% Daily Value
Total fat 10g
Saturated fat 3g
Cholesterol 35mg
Sodium 170mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 2g
Protein 3g
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • srogacki |

    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 next time I'd make them with more parsnips and greeen onions and less potatoes.

  • rv8erdonna |

    These were wonderful! First time that I have cooked with parsnips so I was not sure of how I would like them. My whole family loved them....

  • rmiller2424 |

    They were alright, I put cheese on them and that turned out well.