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Try a fun take on a traditional latke this year for Hanukkah with these Carrot Parsnip Latkes! They’re crispy, golden brown and filled with delicious root vegetables.
Table of Contents
Why I Love This Recipe
- A healthier twist on classic latkes: Carrot Parsnip Latkes deliver all the crispy, golden goodness of traditional potato latkes while adding extra nutrients. Parsnips have fiber, vitamin C, vitamin K, and folate, and carrots add beta carotene, vitamin K1, and potassium.
- Amazing flavor and texture: The mix of starchy parsnips and sweet carrots creates latkes that crisp beautifully with tender, flavorful centers. Perfect to serve with Juicy Slow Cooker Brisket and some Roasted Brussels Sprouts.
- A fun Hanukkah variation: They’re not traditional, but they still deliver all the nostalgic holiday vibes—especially when served sizzling hot with homemade applesauce or sour cream.
The Ingredients
- Carrots: Carrots add natural sweetness, color, and important nutrients like beta carotene.
- Parsnips: Add a mild sweetness and starchy texture to help these latkes crisp up beautifully.
- Egg & Flour: A whisked egg and a couple tablespoons of flour helps bind the latke mixture together and keep their shape as they cook.
- Greek yogurt: stirred into the mixture for moisture, creaminess, and extra protein.
- Olive oil: A thin layer of olive oil for pan-frying the latkes until golden and crispy.
- Toppings: Sour cream or warm applesauce for dipping are classic pairings with any Hanukkah latke recipe.
Step by Step Instructions
- Grate the carrots and parsnips on the large side of a box grater. Place the grated carrots and parsnips, egg, flour, salt and greek yogurt in a bowl and combine thoroughly.
- Add a thin coating of oil in the bottom of a sauté pan over medium heat. Then, using an ice cream scoop or a 2 tablespoon measure, place a scoop of the mixture in the oil and press down to form a flat circle. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
Recipe Video
How to Freeze and Reheat Latkes
After cooking, allow latkes to cool and then place on a parchment line baking sheet in the freezer for 30 minutes. 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 300°F oven for 10 minutes, or until warmed through.
FAQs
Carrot Parsnip Latkes are delicious with classic toppings like applesauce and sour cream. For a complete Hanukkah meal, pair them with mains like Juicy Slow Cooker Brisket or Salmon with Fennel, Citrus and Olives, plus simple sides like Roast Green Beans or Cast Iron Brussels Sprouts. Finish with a sweet treat like Rugelach or Challah Bread Pudding.
To keep latkes crispy, place them on a wire rack or paper towel–lined baking sheet as they come out of the pan, and avoid stacking them. If you’re cooking a large batch, keep them warm in a 250°F oven until serving.
More Latke Recipes
These Carrot Parsnip Latkes are a delicious, slightly healthier way to enjoy a Hanukkah favorite. Crispy, golden, and full of flavor, they’re perfect for adding variety to your holiday menu. Serve them with applesauce or sour cream and watch them disappear fast!
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Carrot Parsnip Latkes
Ingredients
- 2 large carrots, peeled
- 2 large parsnips, peeled
- 1 large egg, whisked
- 2 tablespoons flour
- 1/2 teaspoon kosher salt
- 5.3 ounce container plain Greek yogurt (about 2/3 cup)
- olive oil, for cooking
- sour cream or applesauce, for dipping
Instructions
- Grate the carrots and parsnips on the large side of a box grater.
- Place the first 6 ingredients (carrots, parsnips, egg, flour, salt and greek yogurt) in a bowl and combine thoroughly.
- Add a thin coating of oil in the bottom of a sauté pan over medium heat.
- Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle.
- Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
- Serve with sour cream or warm applesauce.
fabulolus, a winner. i substituted rice flour for potato flakes and it was great.
I’ll have to try these when I make my next batch of latkes!
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!
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 🙂
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.
These taste great and my son loves them. I doubled the egg and floor in the recipe though, so they stay together better.
I was short one carrot and had half of a left over sweet potato and it worked out very well!
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!
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!
I’ve never cooked or even eaten a parsnip. I’m intrigued.
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 🙂
Ah!!! Exactly what I was looking for to serve pre-turkey-time. Thank you!
I love that you put these less expected root vegetables in these beautiful little latkes!!