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pan-frying American
Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche

Photo by: Joseph De Leo
Comments: 0
 

Recipe

In the tradition of reviving the old as new, these latkes trade in the old New World tuber—the potato—for the new Old World tuber—the parsnip.

Yield: Makes 22-24 latkes

Ingredients

  • 1 pound carrots
  • 1 pound parsnips
  • 2 eggs
  • 6 tablespoons flour
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 tablespoon honey
  • Vegetable oil for frying
  • Creme fraiche

Directions

Grate the carrots and parsnips on a box grater or in a food processor. Put in a dish towel and squeeze to remove water.

In a large mixing bowl, whisk together the eggs, flour, salt, and ginger. Stir in the grated vegetables. Drizzle with the honey and stir to combine.

Pour oil to depth of 1/8 inch in a large skillet and heat over medium heat.

Drop the vegetable mixture by serving-spoonfuls (about 3 tablespoons) into 3½-inch discs.

Fry until golden brown, about 5 minutes per side. Drain on paper towels.

Serve with dollops of crème fraîche on top.


©
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 latke, total of 24 latkes for the recipe. Nutritional information does not include Creme Fraiche.

59kcal (3%)
16mg (2%)
4mg (7%)
162mcg RAE (5%)
140mg
9mg
1g
3g
2g
7g
18mg (6%)
69mg (3%)
0g (2%)
3g (4%)
0mg (2%)
 

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