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This was originally made a few years ago when Hanukkah happened to fall on New Years Eve.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.

Parsnip Latkes with Creme Fraiche and Caviar

Samantha Ferraro

LittleFerraroKitchen.com

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

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Jewish

Servings 12 mini latkes

Calories 59 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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
• ▢ ¼ 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

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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: 59kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 14mgPotassium: 198mgFiber: 2gSugar: 2gVitamin A: 40IUVitamin C: 9mgCalcium: 18mgIron: 1mg

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