Potato Parsnip Latkes

It's that time of year again, I even remembered with days to spare!

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

1. Thoroughly scrub parsnips and potatoes
2. Peel parsnips. I almost never peel my potatoes, but that's a personal choice.
3. Julienne parsnips and potatoes and toss them in a large bowl together
4. 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!)
5. Mix in shredded carrot, it's mostly there for color.
   
6. Toss flours with the vegetables. Barley flour enhances the sweet earthiness of the parsnip with nuttiness, but using all AP would be fine
7. whisk eggs and lemon zest, stir into julienned vegetables
8. preheat oven to 375 degrees
9. heat oil in large cast iron skillet to high
10. when oil is quite hot drop mixture into oil one heaping teaspoon at a time, careful not to crowd skillet
11. brown latke on each side, approximately 1-2 minutes per side, then remove to foil lined baking sheets
12. when baking sheets are full, move to oven and bake 20-25 minutes
13. 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

Potato Leek Latkes

Since the last day of Hanukkah starts this evening



You should make some latkes if you haven't already (and if you have you should make these anyways)



You will need:

• high-heat oil for frying (what it's all about)
  
• 4 cups shredded or grated potato (I'm coming to hate my mandolin much less)
• 1 leek
  
• 3 eggs
  
• 4 tbsp flour
• 1tsp salt (koshering)
• .5 tsp ground pepper

1. grate your potatoes and squeeze out as much liquid as you can
2. slice the light parts of one leek into very thin half moons
3. beat eggs in a small bowl
4. combine all ingredients except eggs in a large bowl (tossing after each Tbsp of flour)
5. add beaten eggs and mix thoroughly
   

1. heat a few Tbsp of oil in a large heavy skillet over high heat
2. preheat oven to 350 degrees
   
3. once oil is hot hot hot add heaping tablespoons of latke mixture (I fit 3 in a 12-inch pan)
   
4. brown on each side (2 minutes a side or so) and transfer to a foil lined baking sheet
5. add more oil between batches as necessary
   

1. bake latkes 25 minutes at 350 degrees
2. after baking move latkes to a paper-towel lined plate
3. keep browning second batch while the fist batch bakes
   

1. right after the last batch is done serve with sour cream and applesauce (and a big salad)
   

Enjoy!

This made 21 latkes