Monday, April 9, 2012

Parsnip Latkes

What could make latkes better? Using parsnips and frying them in duck fat of course. This recipe is quick and easy (also one-hand friendly, except for quartering the onion!).

Two years ago: Clementine Cake

Parsnip Latkes (from Cook This Now)

450g parsnips, peeled and cut in half crosswise
1 medium onion, peeled and cut into quarters
1/2 cup all-purpose flour
2 large eggs
2 1/2 tsp kosher salt
1 tsp baking powder
1/2 tsp freshly ground black pepper
duck fat, chicken fat, or olive oil for frying

1. Using a food processor with a grinding dish, grate parsnips and onion.
2. Transfer mixture to clean dish towel and wring out moisture.
3. Transfer mixture to large bowl and add flour, eggs, salt, baking powder, and pepper and mix.
4. In a medium heavy-bottomed pan over medium-high heat, heat about 1/4" of fat.
5. Once hot, drop heaping tbsp of batter into hot pan, cooking 3 - 4 at a time. Flatten and shape with a spatula. When edges are brown and crispy, 2 - 3 minutes, flip. Cook until deeply browned, another 2 - 3 minutes. Transfer to paper towel-lined plate. Repeat.

No comments:

Post a Comment