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Potato Parsnip Latkes and Applesauce

Removing moisture from shredded veggies is the key to achieving crispy latkes.

Serves 18
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
106 calories per serving


> 1 large russet potato
> 1 lb parsnips
> 1 yellow onion
> 1/4 cup flour
> 1 tsp baking powder
> 1/2 tsp salt
> 2 large eggs, lightly whisked
> 1/2 cup canola oil
> 1 1/2 cups unsweetened applesauce
> Cheesecloth


Peel potato, parsnips, and onion. Use a box grater or the medium shredder attachment of a food processor to coarsely grate the vegetables. Transfer vegetables to a mesh strainer lined with cheesecloth. Gather up the edges of the cheesecloth, then twist and squeeze to release as much moisture from the vegetables as possible.
Empty into a large bowl and mix in flour, baking powder, and salt. Add eggs and mix well.
Heat 3 tbsp oil in a large skillet and drop 6 small mounds of latke batter into the pan. Cook for 3 min. on one side, or until golden brown, then flip and cook for another 2 min. If oil gets too hot, lower heat. Repeat with remaining batter, adding more oil as needed.
Transfer finished latkes to a baking sheet lined with paper towels to drain. Serve with applesauce.


Keep your finished latkes warm while you prepare the rest, by transferring them to a baking sheet lined with tin foil, and letting them sit in the oven at 250°F.

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