Best 2 Parsnip Latkes With Lox And Horseradish Creme Recipes

For a delightful twist on classic latkes, look no further than parsnip latkes. These crispy, golden-brown pancakes made from grated parsnips offer a unique and flavorful alternative to traditional potato latkes. Served with smoked salmon, known as lox, and a zesty horseradish creme, this dish creates a harmonious balance of textures and flavors. The aromatic horseradish creme adds a piquant kick that complements the richness of the lox, while the crispy exterior and tender interior of the parsnip latkes provide a satisfying crunch and soft, comforting texture. Whether you're celebrating Hanukkah or simply want to enjoy a delicious and creative brunch, parsnip latkes with lox and horseradish creme are sure to impress family and friends alike.

Let's cook with our recipes!

PARSNIP LATKES WITH LOX AND HORSERADISH CREME

Parsnip Latkes with Lox and Horseradish Creme image

A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. -Todd Schmeling, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield about 3 dozen.

Number Of Ingredients 14

Ingredients

1 pound potatoes, peeled
1 pound parsnips, peeled
2/3 cup chopped green onions
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
Oil for deep-fat frying
1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips
1 cup creme fraiche or sour cream
1 tablespoon snipped fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon white pepper
Fresh dill sprigs

Steps:

Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.

Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 110mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

PARSNIP POTATO LATKES WITH HORSERADISH CREAM

Parsnip Potato Latkes With Horseradish Cream image

Make and share this Parsnip Potato Latkes With Horseradish Cream recipe from Food.com.

Provided by dicentra

Categories Potato

Time 35m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup nonfat sour cream
1/4 teaspoon prepared horseradish
2 1/2 cups shredded peeled baking potatoes (about 1 pound)
2 1/2 cups shredded peeled parsnips
1 cup grated carrot
1 teaspoon salt, divided
1/2 cup chopped red onion
1/4 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil, divided

Steps:

Combine sour cream and horseradish; cover and chill.
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 : Calories 228, Fat 6.2, SaturatedFat 1, Cholesterol 2.3, Sodium 509.9, Carbohydrate 40.1, Fiber 5.7, Sugar 7.4, Protein 4.5

Tips for Making Parsnip Latkes with Applesauce and Horseradish Crème:

Use fresh parsnips for the best flavor and texture.
Grate the parsnips and potatoes finely for a smooth batter.
Squeeze out as much excess liquid from the grated parsnips and potatoes as possible to prevent the latkes from being too watery.
Add a little flour to the batter to help bind the ingredients together.
Season the batter generously with salt and pepper.
Heat the oil in a large skillet over medium-high heat to prevent the latkes from sticking.
Cook the latkes in batches until they are golden brown and crispy on both sides.
Drain the latkes on paper towels to remove any excess oil.
Serve the latkes immediately with applesauce and horseradish crème.

Conclusion:

Parsnip latkes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With their sweet and savory flavor, parsnip latkes are sure to be a hit with your family and friends!