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
Ingredients
- 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)
- Celebration Mayonnaise
-
3/4 cup
olive oil
-
1
egg
-
2 teaspoons
lemon juice
-
1/2 teaspoon
salt
-
1/2 teaspoon
turmeric
Directions
- Latkes
-
On the large holes of a box grater, grate the potato and parsnip.
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Pile the mixture on a clean dish towel and squeeze out excess liquid. This is an essential step for cooking the perfect latkes.
-
Transfer to a bowl and mix in the potato starch, egg and salt until well blended.
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Finally gently mix in the green onions.
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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.
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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
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Put all the ingredients by the order above into a tall slim cup.
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Blitz with a stick hand blender for approx. 3 minutes or until desired consistency.
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Serve with latkes.
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