Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Hanukkah Latkes


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Parsnip and Carrot Latkes

6 medium heirloom carrots
2 large parsnips
1 large russet potato
1 large yellow onion
1/2 cup flour
1 teaspoon turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Oil and carrot for frying


  1. Peel and grate carrots and parsnips.

  2. Wash any traces of dirt from the potatoes.

  3. Grate the potatoes and place on a clean kitchen towel.

  4. Squeeze the liquid from the potato into a small bowl and let sit.

  5. Place the grated carrot, parsnip and potato in a large bowl, then add grated onions.

  6. Spill out the clear liquid and add the starchy white liquid that remains at the bottom of the bowl.

  7. Add the flour and toss to coat the ingredients.

  8. Add egg, turmeric, salt and pepper.

  9. Heat 2 inches of oil in a large skillet.

  10. Add carrot to prevent oil from becoming brown.

  11. Use an ice cream scoop to portion the mixture into the oil.

  12. Flatten with a fork and fry till golden brown, about 3 to 5 minutes.

  13. Flip and fry the other side.

  14. Drain and serve with toppings of your choice.