Healthier Baked Potato and Parsnip Latkes

Healthier Baked Potato and Parsnip Latkes

You don’t have to celebrate Hanukkah to appreciate the goodness that is a good Potato and Parsnip latkes (otherwise known as a potato pancakes).  Baked instead of fried like the traditional latkes making these a lighter, waste line friendly version without compromising taste!  Whatever you call them, their crisp exterior and savory flavor are irresistible just the same.  And while we’re talking latkes, let’s get one thing straight: Sour cream and applesauce are the traditional accompaniments, but my favorite is greek yogurt because it has less fat and adds a bit of protein.  I like to add a bit of parsnip to add some sweetness.  You could also add carrots instead for a pop of color.

*I choose Russet Potatoes because they have a higher starch content which promotes a nice crispy latke.

 

Ingredients:

1 Lb Russet Potatoes, peeled and grated

2 Parsnips, peeled and grated (you can substitute carrots if you want)

1 Small Onion, grated

2 Large Eggs

1/4 Cup Gluten Free Flour Blend

1 Teaspoon grated Lemon Zest

1 Teaspoon Rosemary, chopped

1 Teaspoon Salt

1/2 Teaspoon Pepper

 

Pre-heat oven to 425*.  Line 2 cookie sheets with parchment paper and spray with non-stick cooking spray.

 

Potatoes and Parsnips

 

Grate all of the vegetables and place them in a colander over the sink or a plate.  Once all the of the potatoes and parsnips are grated squeeze out all of the extra liquid.

 

eggs, lemon zest, pepper

 

In a large bowl whisk the eggs, zest, salt and pepper.  Add the potatoes and parsnips along with the GF flour.  Combine all until all of the potato parsnip mixture is coated with the eggy flour mixture.

 

Potato and Parsnip Latkes

 

Drop the potato parsnip mixture using a 1/4 cup measure onto the prepared baking sheets.  Press each Potato parsnip mound until they are each about 1/4 in thick.

Baked Potato and Parsnip Latkes

 

Spray each of the tops of the potato and parsnip latkes with non-stick cooking spray and pop them into the oven for about 15 min.  Rotate the pans then cook for an additional 15 min until browned and crisp.  Serve the Potato and Parsnip Latkes with a bit of apple sauce, sour cream or my personal favorite greek yogurt.

*Adapted from Weight Watchers

Healthier Baked Potato and Parsnip Latkes

 

Healthier Baked Potato and Parsnip Latkes
Author: 
Recipe type: Breakfast
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
You don’t have to celebrate Hanukkah to appreciate the goodness that is a good Potato and Parsnip latkes (otherwise known as a potato pancakes). Baked instead of fried like the traditional latkes make this a lighter waste line version without compromising taste!
Ingredients
  • 1 Lb Russet Potatoes, peeled and grated
  • 2 Parsnips, peeled and grated (you can substitute carrots if you want)
  • 1 Small Onion, grated
  • 2 Large Eggs
  • ¼ Cup Gluten Free Flour Blend
  • 1 Teaspoon grated Lemon Zest
  • 1 Teaspoon Rosemary, chopped
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
Instructions
  1. Pre-heat oven to 425*. Line 2 cookie sheets with parchment paper and spray with non-stick cooking spray.
  2. Grate all of the vegetables and place them in a colander over the sink or a plate. Once all the of the potatoes and parsnips are grated squeeze out all of the extra liquid.
  3. In a large bowl whisk the eggs, zest, salt and pepper. Add the potatoes and parsnips along with the GF flour. Combine all until all of the potato parsnip mixture is coated with the eggy flour mixture.
  4. Drop the potato parsnip mixture using a ¼ cup measure onto the prepared baking sheets. Press each Potato parsnip mound until they are each about ¼ in thick.
  5. Spray each of the tops of the potato and parsnip latkes with non-stick cooking spray and pop them into the oven for about 15 min. Rotate the pans then cook for an additional 15 min until browned and crisp. Serve the Potato and Parsnip Latkes with a bit of apple sauce, sour cream or my personal favorite greek yogurt.

 

 

 

6 comments

  1. Ron Leyba says:

    I have a food and recipe blog. I might feature this recipe of yours soon! Hopefully, you can allow me to use some of your image/photo.

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