Sweet Potato-Parsnip Latkes

Name: Sweet Potato-Parsnip Latkes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Jewish
Ingredients: 1 teaspoon freshly ground black pepper; 1 Tbsp coarse kosher salt; 1 serving Gingered Sour Cream; 6 larges eggs, beaten; 177 milliliters matzo meal; 454 grams parsnips, peeled; 10 shallots, peeled; 907 grams Garnet sweet potatoes (often labeled; 1 serving Vegetable oil for frying

Sweet Potato-Parsnip Latkes might be Head to the store and pick up shallots, garnet sweet potatoes, parsnips, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, parsnips, and shallots. Toss together in a large bowl.

Ingredients you will need

Parsnip

Potato

Shallot

Equipment you will use

Food Processor

Box Grater

Bowl

Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix well.

Ingredients you will need

Matzo Meal

Pepper

Potato

Egg

Salt

Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350, scoop 1/3 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.

Ingredients you will need

Potato

Cooking Oil