Author Notes
Pan-fried parsnip potato cakes topped with lemony marinated feta crumbles and micro arugula leaves. —Riley Wofford
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.