Name: Potato Parsnip Latkes
Cook time: 20 min
Total time: 35 min
Yield: Makes about 16 latkes
Ingredients: 1 large russet (baking) potato (8 to 10 oz); 1 tablespoon fresh lemon juice; 2 medium parsnips (1 lb total), peeled and coarsely grated; 1/4 cup all-purpose flour; 2 large eggs, lightly beaten; 3 tablespoons finely chopped fresh chives; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup vegetable oil; Accompaniment: applesauce and/or sour cream; a thin (fine-weave) kitchen towel

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Potato Parsnip LatkesRomulo Yanes

There's no one way to serve latkes. Some people like them as a first course or as an hors d'oeuvre, while others make them as a side dish. We think this Hanukkah specialty is so delicious, we'd gladly serve latkes as a main course.

Active time: 20 min Start to finish: 35 min

Recipe notes

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