Parsnip-celery Root Latkes
  1. Preheat oven to 300 degrees F.

  2. Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a large bowl. Stir in the shredded vegetables.

  3. Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 pancakes per batch, using about ¼ cup of batter for each. Cook until golden, 2 to 3 minutes per side. Keep warm in the oven. Repeat for 3 more batches, using 2 tablespoons oil for each batch. Serve topped with crème fraîche (or sour cream) and chives, if desired.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥔Latkes

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 30m

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