Carrot Parsnip Latkes
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Carrot Parsnip Latkes: It's Hanukkah Time

Carrot Parsnip Latkes

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When Kenya and Chloe found out that Hanukkah starts early this year -- with the second night falling on Thanksgiving -- it was a major discovery for them. Truth be told it was for me too. Did you know this is the first year Hanukkah has fallen on Nov 27th since the very first Thanksgiving was held by the Pilgrims almost 400 years ago? Pretty cool.

For kids who celebrate both Hanukkah and Christmas, the usual overlap of the two holidays can be viewed a major downer. According to my husband there are several reasons for this, but mostly it's because kids feel like their parents take advantage of the coincidence, marrying the two holidays and just divvyng up their presents. I imagine it's kinda how people I know whose birthday falls on Christmas have told me they feel.

Anyway, shortly after my kids realized the true significance of all this was that there would be presents on Thanksgiving, they demanded I add something to our menu: LATKES!

Latkes are a real tradition in our house, with my hubby generally taking the lead to make his crispy potato latkes. However, on one of the nights of Hanukkah I'm definitely going to make these Carrot and Parsnip Latkes. Carrots and parsnips are definitely not traditional latke ingredients, but when grated, mixed together, cooked till golden, and served with apple sauce, they will make you wonder why you have only made you latkes with potatoes. They are truly something to be thankful for!

Carrot Parsnip Latkes 2

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Carrot Parsnip Latkes  (makes 12 latkes)

  • Prep Time: 5 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
When Kenya and Chloe found out that Hanukkah starts early this year -- with the second night falling on Thanksgiving -- it was a major discovery for them. Truth be told it was for me too. Did you know this is the first year Hanukkah has fallen on Nov...

Ingredients

  • 2 large carrots, peeled
  • 2 large parsnips, peeled
  • 1 large egg, whisked
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • oil

Preparation

  1. 1. Grate the carrots and parsnips on the large side of a box grater.
  2. 2. Place all the ingredients, except the oil, in a bowl and combine thoroughly.
  3. 3. Add a thin coating of oil in the bottom of a sauté pan over medium heat.
  4. 4. Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle.
  5. 5. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
  6. 6. Serve warm applesauce.
  7. To freeze: After cooking, allow latkes to cool, place on a baking sheet in the freezer for 30 minutes, then transfer to a labeled zipper bag or other freezer container for up to 4 months. When ready to cook, defrost in the fridge overnight, or place frozen latkes in a 300F oven for 10 minutes, or until warmed through.
Carrot Parsnip Latkes

Nutrition Information

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Comments






  1. susan / the wimpy vegetarian

    November 12, 2015 at 10:14 am

    I’ll have to try these when I make my next batch of latkes!

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  3. Colorful Canary

    November 19, 2014 at 1:58 pm

    Thank you for your lovely culinary creation!

    This is just a little note to let you know that I have featured this delicious looking recipe on my blog.

    http://www.colorfulcanary.com/2014/11/21-pleasing-parsnip-recipes-wordless.html

    Thank you for all that you do :)

  4. Meghan Weidl

    October 17, 2014 at 9:40 am

    These look delicious but my son is allergic to eggs. Does anyone know what I can use in place of an egg? I’ve tried similar recipes with a chia seed/water mixture as an egg replacement but it gives the latkes a gummy texture. Any advice would be helpful!

  5. heather

    July 30, 2014 at 1:50 pm

    I cooked these in my george foreman grill (like a sandwich press) because they kept falling apart in the frying pan. So easy! My son loves them :)

  6. ezzi2

    July 22, 2014 at 11:52 am

    I used a veggie combo of what I had around, which was carrot, sweet potato and a bit of tart apple, and I threw in a quarter teaspoon of dried ginger and a few grinds of pepper. Turned out delicious.

  7. Pingback: Foods to Avoid, A Brownie to Die For and 2 Winners | Be Mom Strong

  8. Meg mom

    April 2, 2014 at 10:07 am

    These taste great and my son loves them. I doubled the egg and floor in the recipe though, so they stay together better.

  9. Pingback: Carrot Parsnip Latkes

  10. mari621

    March 9, 2014 at 4:10 pm

    I was short one carrot and had half of a left over sweet potato and it worked out very well!

  11. Ella

    November 26, 2013 at 7:50 pm

    These are super amazing! just made up, i think my parsnips were a bit too large so i used 4 tbs of flour and 1 extra large egg..just eyeball it…will def make them again and again and again..thank you!

  12. Kate@Diethood

    November 21, 2013 at 8:23 pm

    I am the only one around here that loves parsnips and the only way I can get the others to eat it is if I throw them in soup… I bet these latkes will be the other way they will take parsnips!

  13. April

    November 21, 2013 at 3:49 pm

    I’ve never cooked or even eaten a parsnip. I’m intrigued.

  14. Kate

    November 21, 2013 at 2:11 pm

    These are real show stoppers! I can see these being great with some roasted pork chops. (I’m not Jewish so I can do that :)

  15. Pamela S

    November 21, 2013 at 1:03 pm

    Ah!!! Exactly what I was looking for to serve pre-turkey-time. Thank you!

  16. HeatherChristo

    November 21, 2013 at 10:21 am

    I love that you put these less expected root vegetables in these beautiful little latkes!!