Parsnip and Carrot Latkes from The Side Dish Handbook by Tori Ritchie
Preheat the oven to 300°F (150°C). Line 2 rimmed baking sheets with parchment paper. One at a time, using the coarse holes of a box grater, grate the parsnips, carrots, and potatoes. Transfer to a...
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Cooking tools:
- Grater
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
Ingredients
- Grapeseed or canola oil for frying
- 2 large eggs, beaten
- Salt
- 1 tsp baking powder
- Sour cream, for serving (optional)
- ½ lb (250 g) parsnips, peeled
- 2 tbsp minced shallot
- ¼ cup (1½ oz/45 g) all-purpose flour
- ½ lb (250 g) carrots, peeled
- 1 lb (500 g) russet potatoes, peeled
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