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Carrot and Parsnip Latkes


Carrot and Parsnip Latkes


Yields 16 to 18 two-inch pancakes


  • 2 medium carrots, peeled

  • 5 small parsnips (about 1 lb), peeled

  • 1/4 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 tsp minced chives or scallion

  • 1 tsp chopped parsley

  • Salt and freshly ground pepper

  • Grapeseed oil for frying


  1. Grate the carrots and parsnips coarsely and combine in a large bowl. Add eggs and stir until incorporated. Stir in flour and toss until combined and evenly coated.

  2. Fill a large skillet with about ½ inch of grapeseed oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)

  3. Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter.