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Makes
7 latkes; 1 cup chutney; 3/4 cup yogurt
Author Notes
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
Test Kitchen Notes
Featured in: Can You Latke That? Parsnip Edition —The Editors
Ingredients
- Chutney and yogurt
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2 teaspoons
extra-virgin olive oil
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1/4 teaspoon
fennel seeds, slightly crushed
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1/4 teaspoon
caraway seeds, slightly crushed
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1/2
small red onion, finely chopped
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Kosher salt
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Freshly ground black pepper
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1
tart, crisp apple (about 6 ounces), peeled and chopped
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1/4 cup
sugar
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6 tablespoons
apple cider vinegar
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3 tablespoons
golden raisins
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3 teaspoons
prepared horseradish (preferably unsweetened), divided
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2 teaspoons
dry red wine
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heaping 1/2 cups
whole-milk Greek yogurt
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2 tablespoons
finely chopped chives, plus more for garnish
- Latkes
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1 pound
parsnips, peeled and thickly grated
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1
small yellow onion, minced
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2
large eggs, beaten with a fork
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3 tablespoons
all-purpose flour
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1 teaspoon
extra-virgin olive oil
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1/2 teaspoon
kosher salt
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Several grinds black pepper
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Canola oil, for frying
Directions
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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.
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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.
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Make the parsnip latkes: Combine the parsnips, onion, eggs, flour, olive oil, salt, and pepper in a big bowl. Stir until well combined.
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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.
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Serve with the apple chutney and horseradish yogurt, plus chives to sprinkle on top.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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