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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
- 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.
- 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.
- Top the latkes with the marinated feta and garnish with micro arugula.