Healthier Baked Potato and Parsnip Latkes
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!
  • 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
  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.
Recipe by Sassy Southern Yankee at