Parsnip Latkes with Horseradish and Dill
Photo © Deb Perelman
- 1/2 pound (about 1 large) Russet potato
- 1 tablespoon fresh lemon juice
- 1 pound parsnips (about 2 large or 4 medium)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh dill
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- Olive oil (or a mix of olive and vegetable or peanut oil) for frying
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon table salt
- 1 tablespoon freshly grated or prepared horseradish
- 1 tablespoon chopped dill
- This recipe is vegetarian
- Produce
- Dill, fresh (2 tablespoons)
- Dill (1 tablespoon)
- Parsnips (1 pound)
- Russet potato (1/2 pound)
- Condiments
- Horseradish (1 tablespoon)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Baking powder (1 teaspoon)
- Black pepper, freshly ground (1/4 teaspoon)
- Olive oil (1)
- Salt (1 1/2 teaspoon)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Lemon juice (1 tablespoon)
- Dairy
- Sour cream (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 22, 2011 (1 year ago).
156 people saved this recipe.
