Try this Spiralized Parsnip Latkes recipe, or contribute your own.
- Carbohydrate 5.22410461537901 g
- Cholesterol 423 mg
- Fat 15.1620442351311 g
- Fiber 1.02743079238984 g
- Protein 12.9836192307675 g
- Saturated Fat 3.82738280060231 g
- Serving Size 1 1 -6 (141g)
- Sodium 157.187689583304 mg
- Sugar 4.19667382298917 g
- Trans Fat 1.82514003088723 g
- Calories 207 calories
Step-by-step
- Preheat the oven to 425 degrees. Take out two heavy non-stick rimmed baking sheets.
- While the oven preheats, in a large mixing bowl, add in the eggs, matzoh meal, and season generously with salt and pepper. Mix together to combine and add in the parsnip and onion noodles.
- Pour the oil into the baking sheets and place in the oven for 5-7 minutes to heat the oil. Remove from the oven and place the parsnip mixture in handfuls onto the oil. Flatten and contain the mixture using a spatula.
- Bake for 15 minutes or until the bottoms are golden and crisp. Remove from the oven, flip the latkes over and bake for another 10 minutes or until crisp and golden on both sides.
- When done, transfer the latkes to a paper towel lined sheet to drain. Serve immediately with apple sauce, if desired.
Why are these latkes falling apart in the pan, and how do you achieve an actual crunch without burning the edges? Parsnips contain more natural sugar than standard potatoes, meaning they caramelize and darken rapidly at high temperatures. Keeping the oven set precisely at 425 degrees prevents the exterior from charring before the interior starches fully cook. Excess moisture ruins root vegetable fritters. Squeezing the spiralized parsnips and onions in a clean kitchen towel before combining them with the eggs and matzo meal removes superfluous water that would otherwise steam the mixture instead of frying it. Pouring the quarter cup of extra virgin olive oil directly onto the heavy non-stick rimmed baking sheets and preheating that oil for seven minutes ensures an immediate, aggressive sear on the bottom surface. Spacing the mounds apart prevents steam pockets from forming between individual cakes. When scaling this recipe up for larger gatherings, do not crowd the pans or the fat temperature will drop, resulting in greasy rather than crisp edges. Transfer the finished batches to a paper towel lined sheet immediately upon removal from the oven to wick away residual surface oil. Cooling them on a wire rack rather than stacking them maintains structural rigidity. Serve warm alongside applesauce within thirty minutes of baking.
