This year my farm box doesn't have leeks yet, but I do have parsnips for the first time. I've never cooked a parsnip before, but assumed they'd go great in latkes. While the flavor was fantastic, they turn a bit creamier than I'd like in a crispy latke; good enough I recommend trying it. Maybe someone has advice on how to keep the crispiness?
- 2 medium parsnips (2 cups worth once julienned)
- a few handfuls worth of potato, I used 4-5 small ones (also 2 cups julienned)
- 1 carrot, shredded
- zest of 1 lemon
- 3 eggs, beaten
- 2 Tbsp barley flour (use all AP if you don't have barley)
- 2 Tbsp AP flour
- peanut or other high-heat oil
- Thoroughly scrub parsnips and potatoes
- Peel parsnips. I almost never peel my potatoes, but that's a personal choice.
- Julienne parsnips and potatoes and toss them in a large bowl together
- Lightly salt the vegetables to release moisture, then press it from them with a dish or paper towel (you don't want lint in the latkes!)
- Mix in shredded carrot, it's mostly there for color.
- Toss flours with the vegetables. Barley flour enhances the sweet earthiness of the parsnip with nuttiness, but using all AP would be fine
- whisk eggs and lemon zest, stir into julienned vegetables
- preheat oven to 375 degrees
- heat oil in large cast iron skillet to high
- when oil is quite hot drop mixture into oil one heaping teaspoon at a time, careful not to crowd skillet
- brown latke on each side, approximately 1-2 minutes per side, then remove to foil lined baking sheets
- when baking sheets are full, move to oven and bake 20-25 minutes
- remove and serve immediately with plain yogurt and apple sauce
As a side I served spinach salad with a dressing made of 1 Tbsp red bell pepper and ancho chili
jam, 1 Tbsp extra virgin olive oil, and 2 Tbsp fresh lemon juice