Parsnip Latkes with Apple Chutney & Horseradish Yogurt

March 7, 2018

Test Kitchen-Approved

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

Food52 Review: Featured in: Can You Latke That? Parsnip EditionThe Editors

Makes: 7 latkes; 1 cup chutney; 3/4 cup yogurt


Chutney and yogurt

  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon fennel seeds, slightly crushed
  • 1/4 teaspoon caraway seeds, slightly crushed
  • 1/2 small red onion, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 tart, crisp apple (about 6 ounces), peeled and chopped
  • 1/4 cup sugar
  • 6 tablespoons apple cider vinegar
  • 3 tablespoons golden raisins
  • 3 teaspoons prepared horseradish (preferably unsweetened), divided
  • 2 teaspoons dry red wine
  • Heaping 1/2 cups whole-milk Greek yogurt
  • 2 tablespoons finely chopped chives, plus more for garnish


  • 1 pound parsnips, peeled and thickly grated
  • 1 small yellow onion, minced
  • 2 large eggs, beaten with a fork
  • 3 tablespoons all-purpose flour
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Several grinds black pepper
  • Canola oil, for frying
In This Recipe


  1. 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.
  2. 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.
  3. Make the parsnip latkes: Combine the parsnips, onion, eggs, flour, olive oil, salt, and pepper in a big bowl. Stir until well combined.
  4. 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.
  5. Serve with the apple chutney and horseradish yogurt, plus chives to sprinkle on top.

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