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Potato and Parsnip Latkes

 

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Potato and Parsnip Latkes
 

 

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Recipe

Potato and Parsnip Latkes

Times

  • Prep Time : 15 minutes min
  • Cook Time : 50 minutes min
  • Ready Time : 1 hour, 5 min

Servings

10

Ingredients

  • 2 medium russet potatoes, about 1 1/2-pounds, peeled and shredded
  • 2 cups shredded parsnip, packed
  • 2 large eggs, lightly beaten
  • 1/4 cup matzo meal
  • 1/2 teaspoon Dried thyme
  • 1/4 Teaspoon garlic powder
  • 4 tablespoons canola or grape seed oil
  • 1 teaspoon large flake sea salt

Directions

Preparation

  1. In a large bowl, combine potato, parsnip, egg, matzo meal, thyme and garlic powder. Stir until all ingredients are combined.
  2. In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on both sides.
  3. Transfer to a paper towel lined baking sheet and repeat with remaining batter.
  4. Sprinkle with salt and serve immediately.

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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