Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche
Published by Stewart, Tabori & Chang
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.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cocktail Party
Recipe Coursehors d'oeuvre, hot appetizer
Taste and Texturecreamy, crisp, savory
Type of Dishcanape/crostini
- 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
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.