Sweet potato and parsnip latkes

While there’s still some Hanukkah left, I figured I’d post my favorite twist on a traditional favorite.

But even though Hanukkah only lasts 8 days and nights doesn’t mean that you can’t enjoy these throughout the rest of the winter.  They’re a quick and easy way to use up the last few stragglers at the bottom of your veggie bin. And mix it up- or add a regular white potato or two to make them stretch if needed.

If you’re not sure about parsnips, give them a try in a combo dish like this, or as mashed (sweet) potatoes with parsnips. They’re sort of carrot-y, with a herbier, grassier flavor.  And, call me crazy, but I think I even detect a hint of coconut in there.  Maybe that’s why I think they balance so nicely with sweet potatoes and yams.

Sweet potato and parsnip latkes
Adapted loosely from Food Network

2 medium-large sweet potatoes
2 medium parsnips
1 small scallion
2 eggs
1/2 c. flour
1/2 t. thyme
dash of cayenne (optional)
salt and pepper
4 T. vegetable oil

Peel the sweet potatoes and parsnips, and then grate.  Thinly slice the scallion and mix into grate vegetables.  Beat the eggs in a separate dish, and then toss into vegetables; add flour and seasoning and mix to combine.

Heat vegetable oil in a heavy-bottomed skillet over medium high. Once oil is hot, reduce heat to medium.  Drop large spoonfuls into the hot oil and press to flatten; cook on each side for about 3 minutes until golden brown.  Let rest on paper towels, and keep in a warm oven while frying the rest in batches.

And, of course, serve warm with sour cream and/or applesauce. Mazeltov!

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