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parsnip latkes with horseradish and dill
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Combine sour cream and horseradish; cover and chill until evenly mixed.
- 2
Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid. Place parsnip mixture in a large bowl. Add onion, flour, and…; preheat oven to 400°.
- 3
Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.
- 4
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet. Taste for salt and serve when it looks done.