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Sweet Potato and Parsnip Latkes

Prep time
20 mins

Courtesy of National Cooperative Grocers Association


Try this twist on traditional latkes.


2 csweet potatoes (peeled and shredded)
1 cparsnip (peeled and shredded)
3 scallion (sliced)
2 eggs (beaten)
1⁄3 cflour
1⁄2 tsalt
1⁄4 tblack pepper
  vegetable oil (for frying)
1⁄2 csour cream
1 capple (peeled and minced)


Wrap the shredded sweet potato and parsnip in a clean kitchen towel or a few paper towels, and squeeze to remove excess liquid. In a large bowl, mix the sweet potato and parsnip with the scallions, eggs, flour, salt, and pepper.

Heat a large iron skillet over medium-high heat. Add enough vegetable oil to cover the bottom and come up the sides at least 1/4-inch. When the oil is hot, scoop up 1/4 cup of latke mixture into the pan and slightly flatten. Repeat until the pan is full but not crowded. Brown the latkes on each side 3-4 minutes. Set aside on a plate lined with paper towels.

While the latkes are cooking, stir together the sour cream and minced apple. Serve the warm latkes topped with the apple sour cream.