Potato-Parsnip Latkes With Horseradish And Dill

9 faves
More from this source
smitten kitchen

Comments

Add a comment

Ingredients

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 freshly grated or prepared horseradish

1 tablespoon chopped dill

You might also like

Parsnip-Potato Latkes With Horseradish Cream
Cooking Light
Root Vegetable Latkes
Big Girls Small Kitchen
Variegated Spiced Latkes
Food52
Sweet Potato Parsnip Latkes With Feta And Leeks
Food52
Potato Parsnip Latkes
Epicurious
Sweet Potato-Parsnip Latkes
Sunset
Potato-Parsnip Latkes With Savory Applesauce
Epicurious
Parsnip Latkes With Mustard Cashew Cream And Ho...
Delicious Everyday
Potato And Parsnip Latkes
Joy of Kosher
Vegetable Latkes
Martha Stewart