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Main dishes

Potato-Parsnip Latkes

Potato-Parsnip Latkes recipe
photo by:kraft
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!
time
prep:
20 min
total:
52 min
servings
total:
About 2 doz. or 8 servings, three latkes each
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What You Need

1/2
lb.  russet or Idaho potatoes, peeled
1/2
lb.  parsnips, peeled
2
 green onions, thinly sliced
1
 egg, lightly beaten
2
Tbsp.  flour
3
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.
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