Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche
Cookbook
Eat Feed Autumn Winter: 30 Ways to Celebrate when the Mercury Drops
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.
Makes24 latkes
Cooking MethodPan-frying
CostInexpensive
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cocktail Party
Recipe CourseHors D'oeuvre, Hot Appetizer
Dietary ConsiderationVegetarian
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
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Grate the carrots and parsnips on a box grater or in a food processor. Put in a dish towel and squeeze to remove water.
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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.
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Pour oil to depth of 1/8 inch in a large skillet and heat over medium heat.
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Drop the vegetable mixture by serving-spoonfuls (about 3 tablespoons) into 3½-inch discs.
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Fry until golden brown, about 5 minutes per side. Drain on paper towels.
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Serve with dollops of crème fraîche on top.
