Crispy, golden, and just a little lighter.
Carrot Parsnip Latkes bring a fresh twist to a classic holiday favorite. Sweet carrots and earthy parsnips crisp beautifully in the pan, creating tender centers with irresistibly crunchy edges — perfect served hot with applesauce or sour cream.
Why It Works
- Parsnips add natural starch for crisping plus fiber and vitamins.
- Carrots bring subtle sweetness and vibrant color.
- The texture is golden and crispy outside, tender inside.
It’s a fun variation that still delivers all the cozy, nostalgic vibes.
Recipe
Ingredients
- 2 cups grated parsnips (about 2–3 medium)
- 1 cup grated carrots (about 2 medium)
- 1 small onion, finely grated
- 2 large eggs
- 3 Tbsp all-purpose flour (or matzo meal)
- ¾ tsp salt
- ¼ tsp black pepper
- Neutral oil (like avocado or vegetable) for frying
Optional for serving: applesauce or sour cream.
Instructions
- Prep the Vegetables
Grate parsnips, carrots, and onion.
Place in a clean kitchen towel and squeeze out as much moisture as possible. - Mix
In a large bowl, combine grated vegetables, eggs, flour, salt, and pepper. Stir until evenly mixed. - Cook
Heat a thin layer of oil in a sauté pan over medium heat.Using a 2-tablespoon scoop, place mixture into the pan and press gently to form flat circles.Cook 2–3 minutes per side, until golden brown and crisp. - Drain
Transfer to a paper towel-lined plate. Serve warm.
Getting Kids Involved
Ages 3–5
- Help mix the latke batter.
- Press scoops gently into flat circles (with supervision).
Ages 6–9
- Measure flour and seasonings.
- Use a scoop to portion mixture.
Ages 10+
- Grate vegetables carefully.
- Flip latkes in the pan with supervision.
Pro Tips, Meal Prep & Time Savers
- Squeeze well: Removing excess moisture is key for crispiness.
- Don’t overcrowd the pan: Space allows even browning.
- Keep warm: Place cooked latkes on a rack in a 250°F oven while finishing the batch.
- Freezing: Cool completely, freeze on a parchment-lined baking sheet for 30 minutes, then transfer to a freezer bag for up to 4 months.
- Reheating: Bake at 300°F for about 10 minutes (from thawed) or until warmed through and crisp.
Serve sizzling hot with applesauce or sour cream.
A golden, flavorful way to add something new — while keeping tradition close.
Carrot Parsnip Latkes
These Carrot Parsnip Latkes are a lighter, naturally sweet twist on traditional potato latkes. The carrots add subtle sweetness while parsnips provide the starch needed for crispy, golden edges and a tender interior — perfect for holidays or an easy veggie-packed side dish.
Ingredients
Ingredients
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2 large carrots, peeled
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2 large parsnips, peeled
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1 large egg, whisked
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2 tablespoons flour
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½ teaspoon kosher salt
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5.3 oz plain Greek yogurt (about ⅔ cup)
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Olive oil, for cooking
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Sour cream or applesauce, for serving
Instructions
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Grate the carrots and parsnips using the large side of a box grater.
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In a mixing bowl, combine grated vegetables, egg, flour, salt, and Greek yogurt. Mix thoroughly until evenly combined.
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Heat a sauté pan over medium heat and add a thin layer of olive oil.
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Using an ice cream scoop or about 2 tablespoons of mixture, place portions into the pan.
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Press gently to form flat circles.
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Cook for 2–3 minutes per side, until golden brown and crisp.
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Transfer cooked latkes to a paper towel-lined plate to drain excess oil.
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Serve warm with sour cream or applesauce.
Notes
Crispier Latkes
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If vegetables release excess moisture, gently squeeze them in a clean towel before mixing.
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Don’t overcrowd the pan — space allows better browning.
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Maintain medium heat so the outside crisps without burning.
Flavor Variations
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Add chopped fresh dill or parsley for brightness.
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Mix in a pinch of cumin or paprika for a savory twist.
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Swap Greek yogurt with dairy-free yogurt if needed.
Make Ahead
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Prepare the mixture up to 1 day ahead and refrigerate tightly covered.
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Cooked latkes reheat well in a 375°F oven for 8–10 minutes to restore crispness.
Freezer Friendly
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Freeze cooked latkes in a single layer, then store in freezer bags for up to 2 months.
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Reheat directly from frozen in the oven — no thawing needed.
