Baked Spiralized Parsnip Latkes
Happy Hanukkah! One of my favorite holidays to celebrate with my BF and family. It's also latke time!
I love this method for making latkes, mainly because it's baked and not fried. You use oil, but it won't splatter all over the stove.
And yes, it's parsnips instead of potatoes. Parsnips taste nutty and sweet, so to complement that sweetness you can top the latkes with tangy creme fraiche or sour cream, hot pepper jelly and chives (as shown in the photos above and below). Smoked fish or poached eggs are also delicious as a topper. The BF and I love them with mashed avocado and a poached egg, drizzled with chimichurri sauce (bottom photo).
If you don't have a Spiralizer, don't worry, the large grate on your hand grater will work fine. The bones of the original recipe are from Inspiralized, I just changed the quantities to my liking.
Closing on a different note, my cousins in Chicago recently sent me this amazing "Bohemian Chanukah" by Six 13 (see below), and this, along with the fact the BF and I loved the film Bohemian Rhapsody [Ed. note: if Rami Malek doesn't get a best-actor Oscar nomination for his portrayal of Freddie Mercury, the offending non-voters should be studied in a lab], reminded me that Queen is one of my favorite bands of all time.
How favorite? I actually "gave" a Queen documentary DVD to the BF as a Hanukkah gift, and he kindly reminded me that he'd actually received a press-review copy of the same film years ago when he was working as a music journalist. He offered it to me, and for some reason at the time I said no.
Sometimes you need to be reminded.
Reminding you that we hope you are enjoying a wonderful holiday with family and friends.
Adapted from: Inspiralized
Number of servings: makes 5-6 large latkes or 10-12 mini latkes
Julie Anne Steiner
12/5/2018 10:15:42 pm
When I see you, I will spirilize as many veggies as you want if you make the sauces?!
12/6/2018 01:02:33 am
Let's do it!!!!!
12/10/2018 09:19:11 pm
12/11/2018 03:50:01 pm
Yes!!!!! It's a plan!
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I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.