Parsnip Latkes with Lox and Horseradish Creme Recipe

Parsnip Latkes with Lox and Horseradish Creme Recipe
Parsnip Latkes with Lox and Horseradish Creme Recipe photo by Taste of Home
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Parsnip Latkes with Lox and Horseradish Creme Recipe

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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.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch

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

Directions

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. Yield: about 3 dozen.
Originally published as Parsnip Latkes with Lox and Horseradish Creme in Taste of Home Christmas Annual Annual 2013, p20

  • 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
  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. 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.
  3. 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. Yield: about 3 dozen.
Originally published as Parsnip Latkes with Lox and Horseradish Creme in Taste of Home Christmas Annual Annual 2013, p20

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