Sweet Potato and Parsnip Latkes

Serving size:
 12 Latkes


    • 2 c
    • sweet potatoes (peeled and shredded)
    • 1 c
    • parsnip (peeled and shredded)
    • 3
    • scallion (sliced)
    • 2
    • eggs (beaten)
    • 1⁄3 c
    • flour
    • 1⁄2 t
    • salt
    • 1⁄4 t
    • black pepper
    • vegetable oil (for frying)
    • 1⁄2 c
    • sour cream
    • 1 c
    • apple (peeled and minced)
20 minutes
Ready in
20 minutes


Try this twist on traditional latkes.

Courtesy of National Cooperative Grocers Association


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.