A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. —Todd Schmeling, Gurnee, Illinois
Parsnip Latkes with Lox and Horseradish Creme
Ingredients
- 1 pound potatoes, peeled
- 1 pound parsnips, peeled
- 2/3 cup chopped green onions
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Oil for deep-fat frying
- 1 cup creme fraiche or sour cream
- 1 tablespoon snipped fresh dill
- 1 tablespoon prepared horseradish
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips
- Fresh dill sprigs
- Lemon wedges, optional
Directions
- Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper.
- In an electric skillet, heat 1/8 in. oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
- Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture, folded strips of salmon and sprigs of dill. If desired, serve with lemon wedges.
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