Parsnip Latkes

These delicious little treats make an excellent appetizer for fall or winter gatherings. The slightly sweet and earthy qualities of the parsnips pairs perfectly with rosemary and feta.

Ingredients:

1 medium egg
4 parsnips
¾ cup milk
¼ cup flour (brown rice works well)
½ tsp baking powder
1 tsp salt
½ tsp freshly ground pepper
½ cup feta, crumbled
1 Tbsp rosemary, minced
2 Tbsp butter or oil
 
Lightly beat the egg and milk in a mixing bowl and add grated parsnip, rosemary and feta. Mix dry ingredients in a separate bowl and stir into the wet ingredients. Put the a small pat of butter on the griddle and top with a ⅓ cup of batter. Flatten slightly and form six 4-inch cakes. Allow the fritters to sizzle gently in the butter or oil until they are well browned and crisp on the underside, around 5 minutes. Flip and cook 3 minutes more or until cooked through. Serve with homemade aioli or sour cream and applesauce. Try switching out the fresh herbs with what looks good in your garden for fun variations!

Comments

Popular Posts