Parsnip Latkes with Creme Fraiche and Caviar

Slightly sweet parsnip latkes are made mini sized, which are perfect for a single bite or an appetizer. Then parsnip latkes are topped with some fantastic toppings, a dollop of creme fraiche, lox and caviar. May I suggest a glass of bubbly to pair with?

Latkes and Caviar

This was originally made a few years ago when Hanukkah happened to fall on New Years Eve. But because these are some of my favorite toppings to put on latkes, I make them every year as an appetizer to start the Hanukkah celebrations.

Another fun project, would be to make your own homemade lox top top the latkes with.

A Few Latke Making Tips

• Whats so fun about latkes, is that you can use all sorts of vegetables. These have parsnips, which offer a slight sweetness.
• Wherever vegetable you use, squeeze out most of the moisture so they fry up well.
• Use a high heat cooking oil, such as avocado, grapeseed or vegetable oi.
• Place fried latkes on a paper towel to drain excess oil.

Print Recipe

4.50 from 2 votes

Parsnip Latkes with Creme Fraiche and Caviar

Mini parsnip latkes topped with smoked salmon, creme fraiche and caviar.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings: 12 mini latkes

Calories: 59kcal

Author: Samantha Ferraro

Ingredients

Parsnip Latkes

• 2 large parsnips about 1lb, peeled and cut into chunks
• 1 large potato peeled and cut into chunks
• 1 small onion cut into quarters
• 1/4 cup matzo meal
• 2 whole eggs
• Salt and pepper to taste
• Canola or vegetable oil fir frying

Toppings

• Creme fraiche or sour cream + lemon zest
• Smoked Salmon
• Caviar
• Micro greens

US Customary – Metric

Instructions

• First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
• Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
• Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
• Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it’s ready.
• Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
• When done, remove to a paper towel lined baking sheet and sprinkle with salt while it’s still hot.
• To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
• Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg