These are inspired by the Hanukkah classic: potato pancakes, applesauce, and sour cream. Instead of potatoes, though, there are parsnips. And instead of applesauce, there is chunky, boozy apple chutney. And instead of sour cream, there’s horseradish-spiked yogurt. —Emma Laperruque
finely chopped chives, plus more for garnish
parsnips, peeled and thickly grated
small yellow onion, minced
large eggs, beaten with a fork
extra-virgin olive oil
Several grinds black pepper
Canola oil, for frying
In This Recipe
Make the apple chutney: Add the oil to a skillet and set over medium heat. Add the fennel and caraway seeds. Cook, stirring with a wooden spoon, until toasty and fragrant. Add the onion and season with a pinch of salt and pepper. Sauté until the onion starts to soften, about 5 minutes. Add the apple, sugar, vinegar, and raisins. Cook for about 20 minutes, stirring every so often. Add 1 teaspoon of horseradish and the wine. Season again to taste. This can be made days in advance and stored in the fridge.
Make the horseradish yogurt: Combine the yogurt with the remaining 2 teaspoons of horseradish and chives. Season with salt to taste. This also can be made days in advance and stored in the fridge.
Make the parsnip latkes: Combine the parsnips, onion, eggs, flour, olive oil, salt, and pepper in a big bowl. Stir until well combined.
Now fry! Add an 1/8- to 1/4-inch thick layer of canola oil (cut with a little bit of olive oil) to a large skillet, preferably nonstick. Set over medium heat. When the oil is very shimmery, pack a 1/3-cup measuring cup with latke mixture. Gingerly turn it over into the oil. Use your hand or a spatula to gently smush the latke until flat—if it starts to break apart, use the spatula to nudge it back into a circle. Repeat until the pan is full but not crowded. Fry the latkes for about 3 minutes or until the bottoms are deeply golden brown. Flip and fry for another 3 minutes. Transfer to a paper towel–lined plate to drain. Repeat with the remaining latke mixture.
Serve with the apple chutney and horseradish yogurt, plus chives to sprinkle on top.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.