Sweet Potato and Parsnip Latkes | Bubbies Kitchen | Bubbies.com

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds protein and fiber.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

In a small saucepan, sauté shallot and garlic in olive oil briefly, then add apples and sauté for 1-2 minutes more with a pinch of salt.

Add candied ginger, orange juice, apple cider vinegar, currants, and syrup. Mix well and continue to cook until apples are slightly soft and flavors are blended, about 5 more minutes. Set aside to cool. Taste and adjust if necessary.

To make the latkes, wash and dry sweet potato and parsnip, then peel and shred them.

Toss together in a bowl with a pinch of salt, pepper, and flour. There shouldn’t be any moisture in this mixture as the potato and parsnip are dry.

Cook one latke first to see how it holds together, then add a bit more flour if necessary.

In a cast iron or heavy skillet, heat 1-2 tablespoons of oil over medium-high heat.

Add about 2-3 tablespoons of shredded mixture to make each latke. Cook until golden on each side, adjusting heat as necessary.

Keep warm in the oven on a serving platter. Makes about 17-20 latkes.

Serve with apple chutney, crème fraîche, sauerkraut, and fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens