Carrot parsnip latkes are a delightful twist on the traditional potato latkes, offering a vibrant and slightly sweet flavor profile. These crispy, golden-brown patties are perfect for a gluten-free diet and make a fantastic side dish or appetizer. The combination of carrots and parsnips not only adds a burst of color to your plate but also provides a nutritious boost.
While most of the ingredients for this recipe are common, you might need to pay special attention to parsnips and rice flour. Parsnips are root vegetables that resemble carrots but have a sweeter, nuttier flavor. They can usually be found in the produce section. Rice flour is a gluten-free alternative to wheat flour and can be found in the baking aisle or the gluten-free section of most supermarkets.
Ingredients For Carrot Parsnip Latkes Recipe
Carrots: These root vegetables add a sweet and earthy flavor to the latkes, as well as a vibrant orange color.
Parsnips: Similar in shape to carrots, parsnips have a sweeter, nuttier taste that complements the carrots perfectly.
Eggs: Beaten eggs act as a binding agent, helping to hold the latkes together.
Green onions: These add a mild onion flavor and a bit of color to the mixture.
Rice flour: A gluten-free flour that helps to bind the ingredients and adds a slight crispiness to the latkes.
Salt: Enhances the flavors of the other ingredients.
Black pepper: Adds a touch of heat and depth to the flavor profile.
Vegetable oil: Used for frying the latkes to a golden brown and crispy perfection.
Technique Tip for Making Latkes
When grating the carrots and parsnips, use the large holes on a box grater to achieve a coarser texture, which helps the latkes hold together better during frying. Additionally, after grating, squeeze out any excess moisture using a clean kitchen towel or cheesecloth to ensure the latkes become crispy and not soggy.
Suggested Side Dishes
Alternative Ingredients
carrots - Substitute with sweet potatoes: Sweet potatoes provide a similar texture and slight sweetness, making them a good alternative to carrots.
parsnips - Substitute with turnips: Turnips have a similar texture and earthy flavor, which works well in latkes.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This acts as a binder and is a great vegan alternative.
green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.
rice flour - Substitute with cornstarch: Cornstarch provides a similar binding property and keeps the recipe gluten-free.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.
vegetable oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it a good alternative for frying.
Other Alternative Recipes Similar to Latkes
How to Store / Freeze Your Latkes
Allow the latkes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
For short-term storage, place the cooled latkes in an airtight container. Layer them with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.
For longer storage, arrange the cooled latkes in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until they are firm.
Once frozen, transfer the latkes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen latkes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy.
Alternatively, you can reheat the latkes in a skillet. Heat a small amount of vegetable oil over medium heat and fry the latkes for 2-3 minutes on each side until they are hot and crispy.
Avoid microwaving the latkes as it can make them lose their crispiness.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 375°F (190°C).
- Place the leftover latkes on a baking sheet lined with parchment paper.
- Lightly brush or spray the latkes with a bit of vegetable oil to help them crisp up.
- Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of vegetable oil to the pan.
- Place the latkes in the skillet and cook for about 2-3 minutes on each side, until they are warmed through and crispy.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Lightly spray the latkes with vegetable oil.
- Place the latkes in a single layer in the air fryer basket.
- Air fry for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.
Microwave Method (Quickest but Least Crispy):
- Place the latkes on a microwave-safe plate.
- Cover them with a damp paper towel to prevent drying out.
- Microwave on high for about 1-2 minutes, or until heated through.
- For a bit of crispiness, you can quickly pan-fry them for a minute on each side after microwaving.
Best Tools for Making Latkes
Grater: Used to grate the carrots and parsnips into fine shreds.
Mixing bowl: A large bowl to combine the grated vegetables with the other ingredients.
Measuring cups: Essential for accurately measuring the grated carrots, parsnips, and rice flour.
Measuring spoons: Used to measure the salt and black pepper precisely.
Whisk: Helps in beating the eggs before adding them to the mixture.
Chopping board: Provides a stable surface for chopping the green onions.
Knife: Used to finely chop the green onions.
Frying pan: A medium to large pan for frying the latkes.
Spatula: Useful for flipping the latkes in the frying pan.
Paper towels: Used to drain excess oil from the fried latkes.
Spoon: Helps in scooping the mixture into the frying pan.
How to Save Time on Making Latkes
Pre-grate vegetables: Grate the carrots and parsnips in advance and store them in the fridge to save time on prep day.
Use a food processor: Speed up the grating process by using a food processor instead of a hand grater.
Batch frying: Fry multiple latkes at once to reduce cooking time.
Prep ingredients: Measure and prepare all ingredients like eggs, green onions, and rice flour before starting to cook.
Non-stick pan: Use a non-stick pan to make flipping the latkes easier and quicker.
Carrot Parsnip Latkes Recipe
Ingredients
Main Ingredients
- 2 cups Grated Carrots
- 2 cups Grated Parsnips
- 2 large Eggs beaten
- ¼ cup Chopped Green Onions
- ¼ cup Rice Flour
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ cup Vegetable Oil for frying
Instructions
- 1. Grate the carrots and parsnips and place them in a mixing bowl.
- 2. Add the beaten eggs, chopped green onions, rice flour, salt, and black pepper to the bowl. Mix well.
- 3. Heat the vegetable oil in a frying pan over medium heat.
- 4. Scoop spoonfuls of the mixture into the pan, flattening them into patties.
- 5. Fry the latkes for about 3-4 minutes on each side, until golden brown and crispy.
- 6. Remove from the pan and drain on paper towels. Serve hot.
Nutritional Value
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