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.
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.
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.
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.
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
- 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
- Pre-heat oven to 425*. Line 2 cookie sheets with parchment paper and spray with non-stick cooking spray.
- 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.
- 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.
- 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.
- 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.
Those look FANTASTIC, I love potato pancakes. For Hanukkah we usually just buy Trader Joe frozen ones, but these seem easy to make!
These look absolutely delicious and I think I may have to add them to my menu plan for next week. Pinning it so I don’t lose it! #Foodie
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.
YUM! I love latkes, and these look like one I won’t feel so guilty about eating 😉
I’ve never had latkes before. I think my family would like them, so I am going to save this recipe.
May I say YUM and beautiful images too!!