Parsnip Latkes with Lox and Horseradish Creme

Name: Parsnip Latkes with Lox and Horseradish Creme
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: about 3 dozen
Cuisine: Jewish
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 cup creme fraiche or sour cream; 1 tablespoon snipped fresh dill; 1 tablespoon prepared horseradish; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips; Fresh dill sprigs; Lemon wedges, optional

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Todd Schmeling, Gurnee, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Parsnip Latkes with Lox and Horseradish Creme

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Yield:about 3 dozen

Prep:30 min

Cook:5 min

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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 cup creme fraiche or sour cream
1 tablespoon snipped fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon white pepper
1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips
Fresh dill sprigs
Lemon wedges, optional

Text Ingredients

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Directions

1
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.

2
In an electric skillet, heat 1/8 in. 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.
3
Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture, folded strips of salmon and sprigs of dill. If desired, serve with lemon wedges.