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Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche

Updated February 23, 2016
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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.

Makes24 latkes

Cooking Methodpan-frying

CostInexpensive

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Cocktail Party

Recipe Coursehors d'oeuvre, hot appetizer

Dietary Considerationhors d'oeuvre, hot appetizer

Equipmentfood processor

Mealbreakfast, dinner

Moodfestive

Taste and Texturecreamy, crisp, savory

Type of Dishcanape/crostini

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

Instructions

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.

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