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Pressing the patties firmly between your hands when you're shaping them helps bind all of the ingredients together.

Kathryn Conrad and Jean Kressy
Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
5 servings (serving size: 2 latkes and about 1 1/2 tablespoons horseradish cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream and horseradish; cover and chill.

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  • 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 pepper; toss to combine.

  • Preheat oven to 400°.

  • Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.

  • 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. Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400° for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.

Nutrition Facts

201 calories; calories from fat 17%; fat 3.9g; saturated fat 0.9g; mono fat 1.9g; poly fat 0.9g; protein 3.9g; carbohydrates 37.6g; fiber 5.3g; cholesterol 5mg; iron 1.1mg; sodium 571mg; calcium 71mg.
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