Author Notes
Pan-fried parsnip potato cakes topped with lemony marinated feta crumbles and micro arugula leaves. —Riley Wofford
Ingredients
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3 ounces
feta cheese, crumbled
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1 teaspoon
lemon zest
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2 teaspoons
fresh lemon juice
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1 teaspoon
chopped thyme leaves
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2 tablespoons
extra-virgin olive oil
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Kosher salt
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Freshly ground black pepper
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Vegetable oil, for frying
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3
russet potatoes, peeled and thinly julienned
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3
parsnips, peeled and thinly julienned
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Micro arugula, for garnish
Directions
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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.
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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.
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Top the latkes with the marinated feta and garnish with micro arugula.
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