Potato Parsnip Latkes with Celebration Mayo

By • December 13, 2014 2 Comments

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Author Notes: Delicious Potato and Parsnip Latkes recipe served with a light citrus and turmeric mayonnaise. An easy, gluten-free latke everyone will love.Joana


Makes 6 latkes


  • 1 medium russet potato (or other starchy kind), pealed
  • 1 medium parsnip, pealed
  • 2 tablespoons potato starch
  • 1 egg
  • 1/2 teaspoon salt
  • 2 tablespoons green onions green tops, sliced
  • 4 teaspoons olive oil (or any other oil to fry)
  1. On the large holes of a box grater, grate the potato and parsnip.
  2. Pile the mixture on a clean dish towel and squeeze out excess liquid. This is an essential step for cooking the perfect latkes.
  3. Transfer to a bowl and mix in the potato starch, egg and salt until well blended.
  4. Finally gently mix in the green onions.
  5. In a large nonstick skillet, heat oil over medium. Carefully drop into the skillet a big tablespoon of the potato and parsnip mixture, pressing to flatten.
  6. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with mayonnaise.

Celebration Mayonnaise

  • 3/4 cup olive oil
  • 1 egg
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  1. Put all the ingredients by the order above into a tall slim cup.
  2. Blitz with a stick hand blender for approx. 3 minutes or until desired consistency.
  3. Serve with latkes.

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