Crunchy Parsnip-Carrot Latkes 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Dec 4, 2015

You could make a different latke recipe for each of Hanukkah's eight nights, but that sounds like a lot of potatoes, right? So mix it up and take these for test drive. These are light and tender. The mixture won't turn gray or discolor with the same speed as a typical potato latke mixture. Parsnips and carrots share a little sweetness, and the garam masala warms them up a bit. The exterior crunch here is thanks to an unsung culinary workhorse: dehydrated potato flakes.

You can shorten the prep time by using a food processor fitted with a shredding disk.

Make Ahead: Leftovers, reheated in a 350-degree oven for 10 minutes, make a nice breakfast pairing with eggs.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 12 pancakes

  • 1 teaspoon garam masala
  • 2 large parsnips (12 ounces total)
  • 1/2 medium yellow onion
  • 2 large carrots (about 6 ounces total)
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/4 cup dehydrated potato flakes, plus about 1 cup for coating
  • 1/2 cup grapeseed or canola oil
  • About 12 stems chives
  • Sour cream, for serving


Preheat the oven to 200 degrees. Toast the garam masala in a large, dry nonstick skillet over medium heat for a few minutes, just until fragrant. Remove from the heat.

Peel the parsnips, then grate them on the large-holed side of a box grater. Transfer to a mixing bowl; season with the toasted garam masala and toss lightly to coat. Mince the onion and add to the bowl.

Scrub the carrots well, then grate them using the same side of the box grater; add to the bowl, then season with the salt and pepper. Whisk the eggs in a cup, then add to the parsnip-carrot mixture along with the 1/4 cup of potato flakes, tossing to incorporate.

Wipe out the skillet you used to toast the spice, then add the oil. Heat over medium heat until the oil is shimmering. Line a large, ovenproof plate with paper towels.

Meanwhile, place the remaining 1 cup of potato flakes in a wide, shallow bowl. Divide the parsnip-carrot mixture into 12 equal portions, shaping each one into a latke patty. These are delicate, so handle them gingerly. Lay 1 or 2 at a time in the potato flakes, then use your fingers to gather and sprinkle more potato flakes on top (to coat). Use a spatula to transfer 4 at a time to the hot oil; cook for about 3 minutes on the first side, then use 2 spatulas to turn them over and cook for about 2 minutes on the second side, until crisped and golden brown. Transfer to the lined plate; immediately sprinkle with a little salt. Transfer the plate to the oven to keep them warm as you cook the remaining latkes.

While the latkes are cooking, finely chop the chives.

Serve warm, topped with a dollop of sour cream and sprinkled with chives.

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Recipe Source

Based on a recipe from

Tested by Bonnie S. Benwick.

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