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Parsnip latkes

Makes approx 18 pieces of the size in the photos.

From a recipe on


110g potatoes (about 2 small)
220g parsnips (about 1 large or 2 medium)
1/2 tablespoon fresh lemon juice
15g flour
1/2 teaspoon baking powder
1 large egg, lightly beaten
1 tablespoon chopped fresh dill
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper

Olive oil for frying
Horseradish sauce to serve (the original recipe has instructions to make your own; we bought a good quality ready-made sauce)
Chopped dill to serve


  1. Peel the potatoes & parsnips and grate them either by hand or using the grating attachment on a food processor. Try to keep the pieces as long as possible. Squeeze out any excess water & transfer to a large mixing bowl.
  2. Add the lemon juice & mix.
  3. In a separate small bowl combine the flour, baking powder, dill, salt, & pepper and then add to the grated veg. Stir well so the strands of veg are evenly covered with the flour mixture.
  4. Whisk the egg and add it to the grated veg and stir well.
  5. Turn oven on to gas 5 and place a small baking tray lined with foil on the top shelf.
  6. Heat about 3 tablespoons of oil in a large frying pan. Add forkfuls of the grated veg mix to the pan ( I could fit 4 in my pan) and fry until golden brown. Turn and fry the other side too.
  7. Transfer the latke pieces to a plate with kitchen towel and leave for a minute or two for the oil to drain. Then place the latkes into the foil-lined tray in the oven to a) keep warm and b) ensure they’re thoroughly cooked.
  8. Repeat steps 6 and 7 until all the grated veg is cooked. You will need to add more oil to the pan - each latke should sizzle in a couple of millimetres of oil.
  9. When you’re ready to eat you can serve 4 latkes per person as a starter size portion, or 10 latkes as a main. Add a dollop of horseradish sauce and scatter dill over the top. Eat straight away!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Parsnip latke