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.