I love a crispy, crunchy latke, straight out of the hot oil. I like making mine out of a mixture of potatoes, sweet potatoes and parsnips for a little extra flavor and nutrients. They are perfectly complemented by the spiced applesauce and cool herbed sour cream. Serve with sparkling wine for a real treat!
| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 1 cup vegetable oil
- 1 parsnip, peeled and cut into large hunks
- 1 russet potato, peeled and cut into large hunks
- 1 sweet potato, peeled and cut into large hunks
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1 large egg
- 1 cup applesauce
- 1 teaspoon grated fresh ginger
- Pinch cayenne, optional
- Pinch ground cinnamon
- Pinch kosher salt
- 1 cup sour cream
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon garlic salt
Instructions
- For the latkes: Preheat the oil in a 10- to 12-inch cast-iron skillet over medium-high heat. Line a baking sheet with a cooking rack or paper towels.
- Use the grater attachment of a food processor to grate the parsnip, russet and sweet potato. Add the grated vegetables to a large bowl along with the flour, salt and onion powder. Toss to coat everything in the flour mixture. Crack in the egg and stir well until it is entirely mixed.
- Use a 1/4-cup dry measure or a 2-ounce scoop to scoop 3 to 4 latkes into the hot oil. Cook until dark golden and crispy, about 4 minutes per side. (Monitor your heat to make sure they are not cooking too fast or burning on the edges. Shifting between medium and medium-high will help you keep the desired heat. Because there are sweet potatoes and parsnips, the latkes will be a little darker and more caramelized than a standard potato latke.) Transfer the cooked latkes to the prepared baking sheet.
- For the spiced applesauce: Meanwhile, mix the applesauce, ginger, spices and salt in a small bowl.
- For the herbed sour cream: Mix the sour cream, herbs and garlic salt in another small bowl.
- Serve the latkes warm with the sauces.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 389 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 40 mg |
| Sodium | 281 mg |
| Serving Size | 1 of 8 servings |
| Calories | 389 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 40 mg |
| Sodium | 281 mg |
Reviews
Perfect recipe! Made exactly as written. The latkes were excellent served with lox and the kicked-up applesauce. Easy to make with a food processor and simple shallow fry in a cast iron skillet. thanks Katie
Absolutely amazing. The parsnip is the key ingredient.
Yum!!! So easy and so good. The sweet potato and parsnip addition really ups the flavor. (The flour absorbed the water from the potatoes.)
Move over, Nach Waxman! Katie Lee Beigel has raised the bar! I’ve been making Waxman’s latkes for decades, but honey, these are really, really, REALLY GOOD and so much easier. I made them exactly as written, and the apple sauce and sour cream, oh. my. goodness! I didn’t have to squeeze water out of the potatoes–there really wasn’t any. These fried up crisp and gorgeous (don’t flatten too much, or they tend to fall apart), and the hint of sweetness from the sweet potato and parsnip was just magic. Combined with the slightly savory, spicy apple sauce, mmmmm. With lox, capers, onion and that seasoned sour cream (like in the picture), oh, baby! But 8 servings? Maybe 4. Maybe.
These were very good. Make sure to make the sauces as they are excellent. I substituted apple butter for the apple sauce as that is what I had on hand. Make sure to squeeze as much water out of the potatoes as you can. That makes a crisper latke.
Will make this, but question: why did Katie not squeeze the liquid out of the grated potatoes?