Rating: 2.5 stars
2 Ratings
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  • 4 star values: 1
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  • 1 star values: 1

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

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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