Parsnip Latkes with Lox and Horseradish Creme
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
YIELD: about 3 dozen.
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
Ingredients
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1 pound potatoes, peeled
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1 pound parsnips, peeled
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2/3 cup chopped green onions
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2 large eggs, lightly beaten
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1 teaspoon salt
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1/2 teaspoon pepper
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Oil for deep-fat frying
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1 cup creme fraiche or sour cream
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1 tablespoon snipped fresh dill
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1 tablespoon prepared horseradish
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1/4 teaspoon salt
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1/8 teaspoon white pepper
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1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips
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Fresh dill sprigs
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Lemon wedges, optional
Directions
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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.
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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.
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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.
Nutrition Facts
1 appetizer: 71 calories, 5g fat (2g saturated fat), 17mg cholesterol, 110mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein.
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