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.

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Latkes are a real tradition in our house, with my hubby generally taking the lead to make his classic Potato Latkes. However, on one of the nights of Hanukkah I’m definitely going to make these Carrot Parsnip Latkes. Carrots and parsnips are definitely not traditional latke ingredients, but when served crispy and golden brown with a side of apple sauce, they’ll make you wonder why you’ve only made latkes with potatoes.

How To Make Carrot Parsnip Latkes

  1. Grate the carrots and parsnips on the large side of a box grater.
  2. Place the grated carrots and parsnips, egg, flour, salt and greek yogurt in a bowl and combine thoroughly.
  3. 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.
  4. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
  5. Serve with sour cream or warm applesauce.
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Why I Love Carrot Parsnip Latkes

Carrot Parsnip Latkes are a great addition to your Hanukkah menu because they’re absolutely delicious, but they’re especially good to add if you’re looking for a slightly healthy twist to your latke game. Parsnips are a great source of fiber, vitamin C, vitamin K, and folate, as well as other important micronutrients. Carrots are high in beta carotene, fiber, vitamin K1, potassium, and many antioxidants. The starchy texture of parsnips combined with the sweetness of carrots makes for an out of this world latke you’ll want to make time and time again.

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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 300F oven for 10 minutes, or until warmed through.

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More Latke Recipes

Recipes to Serve with Carrot Parsnip Latkes

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Let me know in the comments or tag me on Instagram if you make these latkes for Hanukkah this year!

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Carrot Parsnip Latkes

Try a fun take on a traditional latke this year for Hanukkah with these Carrot Parsnip Latkes! They're crispy and filled with delicious root vegetables.
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Servings: 10
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients  

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

Nutrition

Sodium: 340mg | Sugar: 3g | Fiber: 3g | Cholesterol: 45mg | Calories: 160kcal | Fat: 12g | Protein: 3g | Carbohydrates: 12g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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.

Comments

  1. Latkes Recipe – Hanukkah – ALL YOU | Deals, coupons, savings, sweepstakes and more… says:

    […] 9. Carrot Parsnip Latkes from weelicious.com […]

  2. 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!

  3. 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 🙂

  4. 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.

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

  6. 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!

  7. 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!

  8. 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 🙂

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

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