4 from 1 vote
Parsnip Latkes with Creme Fraiche and Caviar
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12 mini latkes
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
  • Creme fraiche or sour cream + lemon zest
  • Smoked Salmon
  • Caviar
  • Micro greens
  1. 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.
  2. Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
  3. Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
  4. 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.
  5. 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.
  6. When done, remove to a paper towel lined baking sheet and sprinkle with salt while it's still hot.
  7. To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
  8. Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.