I’ve never made latkes because I was intimidated by all the hand grating involved. My upper body strength is simply not that developed. Also, they didn’t seem that much different than hash browns, which can easily be purchased frozen, so why complicate things? But this year I put latke making on my Winter Checklist so there was no getting out of it. I missed Chanukah by about 3 days, but we still had some decorations up so I think it counts.
I wanted to make these latkes my own, so I created a new recipe that involved parsnip. This recipe makes about 4 good size latkes:
- 1 baking potato, grated
- 1 large parsnip, grated
- 1/2 sweet onion, finely chopped
- 1 egg, beaten
After you’ve grated/chopped your veggies and starches, soak the grated potato in cold water for 1-2 minutes, then drain in a colander. Wrap the grated potato and parsnip in a towel and wring out all the moisture.
HOT TIP #1: Make sure you really wring out ALL the moisture. I half assed this and it meant some of my latkes started falling apart in the pan.
Combine all ingredients in a bowl, form into patties, and fry in oil for about 5-7 minutes/side. HOT TIP #2: Make sure your oil is pretty hot when you drop in those latkes. Drain latkes on paper towels. When it comes time to serve, top with sour cream and capers. Some people like apple sauce, but that’s not my style.
Now that I’ve made them from scratch, I can admit there is something that makes these better than frozen hash browns. Maybe it was the slight sweetness from the parsnip and onion…or the crispy edges…or the yummy toppings. These are delicious.