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(Food Styling/Lisa Falso; Debee Tlumacki for The Globe) |
Makes about 24
The Hanukkah tradition is to fry foods such as fritters, pancakes, and doughnuts in oil, but what goes in the mix is your choice. Parsnips add a sweet-nutty flavor and starchy texture, which pairs well with crisp carrots. A hint of nutmeg brings a floral spice. Serve with sour cream mixed with scallions.
LATKES
| 1 1/4 | pounds (about 6 medium) parsnips, trimmed |
| 1 | pound (about 5 medium) carrots, trimmed |
| 1 | medium onion, finely chopped |
| 4 | eggs, lightly beaten |
| 1/2 | cup flour |
| 1 1/4 | teaspoons kosher salt |
| 1/4 | teaspoon black pepper |
| Pinch of freshly grated nutmeg (optional) | |
| 5 | to 6 tablespoons canola or vegetable oil |
2. In a food processor fitted with the grating disk, grate the parsnips and carrots. (You should have 8 to 9 packed cups.) Place the shredded vegetables in a large bowl. Stir in the onion, eggs, flour, salt, pepper, and nutmeg, if using.
3. In a large skillet, heat 1 1/2 tablespoons of the oil over medium-high heat. When the surface shimmers, use a 1/3-cup measuring cup to transfer 5 scoops of batter to the skillet. Gently press them with the back of a spatula so they’re 1/2-inch thick. Cook without disturbing for 3 minutes or until the bottoms are nicely browned.
4. Turn and continue cooking for 2 minutes or until the bottoms are nicely brown. Transfer to a paper towel-lined plate to drain. Then set them on the baking sheet in the oven to keep warm. Continue making pancakes, adding 1 1/2 tablespoons oil to the pan for each batch. Serve with scallion sour cream.
SOUR CREAM
| 1 | cup regular or low-fat sour cream |
| 2 | scallions (green part only) finely chopped |
| Salt and black pepper, to taste | |
| Dash cayenne pepper, or to taste |
2. Taste for seasoning and add more salt and pepper, if you like. Cover and refrigerate until serving.
Lisa Zwirn 
© Copyright 2010 Globe Newspaper Company.
