Ingredients
Ingredients
-
2 large carrots, peeled
-
2 large parsnips, peeled
-
1 large egg, whisked
-
2 tablespoons flour
-
½ teaspoon kosher salt
-
5.3 oz plain Greek yogurt (about ⅔ cup)
-
Olive oil, for cooking
-
Sour cream or applesauce, for serving
Instructions
-
Grate the carrots and parsnips using the large side of a box grater.
-
In a mixing bowl, combine grated vegetables, egg, flour, salt, and Greek yogurt. Mix thoroughly until evenly combined.
-
Heat a sauté pan over medium heat and add a thin layer of olive oil.
-
Using an ice cream scoop or about 2 tablespoons of mixture, place portions into the pan.
-
Press gently to form flat circles.
-
Cook for 2–3 minutes per side, until golden brown and crisp.
-
Transfer cooked latkes to a paper towel-lined plate to drain excess oil.
-
Serve warm with sour cream or applesauce.
Notes
Crispier Latkes
-
If vegetables release excess moisture, gently squeeze them in a clean towel before mixing.
-
Don’t overcrowd the pan — space allows better browning.
-
Maintain medium heat so the outside crisps without burning.
Flavor Variations
-
Add chopped fresh dill or parsley for brightness.
-
Mix in a pinch of cumin or paprika for a savory twist.
-
Swap Greek yogurt with dairy-free yogurt if needed.
Make Ahead
-
Prepare the mixture up to 1 day ahead and refrigerate tightly covered.
-
Cooked latkes reheat well in a 375°F oven for 8–10 minutes to restore crispness.
Freezer Friendly
-
Freeze cooked latkes in a single layer, then store in freezer bags for up to 2 months.
-
Reheat directly from frozen in the oven — no thawing needed.
