Carrot Parsnip Latkes

Carrot Parsnip Latkes

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!

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Carrot Parsnip Latkes (makes 12 latkes)

Prep Time: 5 mins Cook Time: 12 mins

nut free

dairy free


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


1. Grate the carrots and parsnips on the large side of a box grater.

2. Place all the ingredients, except the oil, in a bowl and combine thoroughly.

3. Add a thin coating of oil in the bottom of a sauté pan over medium heat.

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. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.

6. Serve warm applesauce.

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.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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  • HeatherChristo

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

    leave a comment

  • Pamela S

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

    leave a comment

  • Kate

    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 :)

    leave a comment

  • April

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

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  • [email protected]

    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!

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  • Ella

    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!

    leave a comment

  • mari621

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

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  • Meg Mom

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

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  • ezzi2

    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.

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  • Heather

    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 :)

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  • Meghan Weidl

    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!

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  • Susan The Wimpy Vegetarian

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

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  • Brushjl

    fabulolus, a winner. i substituted rice flour for potato flakes and it was great.

    leave a comment