If you’re looking to elevate your Hanukkah latke game, you need this recipe made with sweet parsnips, vitamin-packed kale and potatoes. Substantial enough to be served as the main course, they would also be wonderful served alongside roasted chicken or salmon.
- 3/4 pound Idaho potatoes, peeled
- 1/2 yellow onion
- 2 medium parsnips (1/2 pound)
- 1 cup baby kale, coarsely chopped
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
1. Place the onion in the freezer. Coarsely grate the potatoes using the largest setting on a box grater. Transfer the shredded potatoes to a large bowl of cold water as you grate them to prevent them from discoloring.
2. Place a medium mixing bowl under a fine mesh sieve and place the grated potatoes in the sieve. Use a large wooden spoon or spatula to press out as much of the moisture as possible. Transfer the potatoes to a large mixing bowl.
3. Remove the onion from the freezer and grate it; squeeze out the excess water and add to the potato mixture.
4. Grate the parsnips and add to the potato mixture (they do not need to have the moisture removed). Add the kale, egg, salt and pepper. Mix well.
5. Heat the oil in a 12-inch nonstick skillet over high heat until shimmering, but not smoking. Working in batches, spoon 1/4 cup of the potato mixture into the skillet, squeezing out any addition liquid before adding to the pan. Flatten the tops of the latkes slightly with a spatula. Reduce heat to medium-high and cook until the bottoms are browned, about 5 minutes. Flip latkes and cook an additional 4 minutes. Transfer latkes to a paper towel-lined plate. Repeat until all of the mixture is gone.
6. Serve latkes while hot with applesauce and Greek yogurt or sour cream.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color.