Go Back

Potato Parsnip Latkes

Servings 4


  • 1 large baking potato, peeled and shredded
  • 1 tbsp. lemon juice
  • 2 parsnips, peeled and shredded or julienne cut
  • 1/4 cup all-purpose flour
  • 2 large eggs, slightly beaten
  • 3 tsp. finely chopped chives
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup vegetable oil


  1. Preheat oven to 250ºF.
  2. Combine potato and lemon juice, tossing to coast. Place potato on a towel and squeeze all liquid from potato. Mix together potato, parsnip, flour, eggs, chives, salt and pepper.
  3. Heat oil in a skillet over medium high heat. Spoon heaping tablespoonfuls of mixture into skillet and press flat. Cook 2-3 minutes on each side until golden browned.
  4. Transfer to a towel-lined plate. Keep warm in oven.