Parsnip Latkes with Arugula and Marinated Feta

By • March 26, 2015 0 Comments

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Author Notes: Pan-fried parsnip potato cakes topped with lemony marinated feta crumbles and micro arugula leaves. Riley Wofford


Serves 4 to 6

  • 3 ounces feta cheese, crumbled
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon chopped thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 3 russet potatoes, peeled and thinly julienned
  • 3 parsnips, peeled and thinly julienned
  • Micro arugula, for garnish
  1. Stir together the feta, lemon zest, lemon juice, thyme, and olive oil in a small bowl to combine. Season with salt and pepper, to taste.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Toss together the potatoes and parsnips in a bowl. Working in batches, drop spoonfuls of the parsnip mixture into the pan, pressing gently with the back of a spatula to flatten. Cook for 2 to 3 minutes per side, until golden brown. Drain the latkes on paper towels. Continue cooking the latkes, adding more vegetable oil as needed.
  3. Top the latkes with the marinated feta and garnish with micro arugula.

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