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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Nice change from potato latkes. The parsnips add a lot of flavor. The potato starch is added to compensate for the additional moisture from the parsnips and ensures they get crispy. Ingredients:
1 lb parsnip, peeled & shredded |
8 ounces russet potatoes, peeled,shredded and dipped in cold water (washes out the starch that will discolor the potato) |
1/2 cup minced onion |
1/2 teaspoon dried rosemary |
1 teaspoon salt (or less) |
pepper |
2 tablespoons potato starch |
6 tablespoons vegetable oil, divided |
1/2 cup sour cream (substitute with whipped cottage cheese) |
1/4 cup blue cheese, mashed |
Directions:
1. Mix the sour cream (cottage cheese)& blue cheese together, set aside.
2. Mix together potatoes, parsnips, onion, rosemary, salt& pepper.
3. Stir to blend ingredients.
4. Sprinkle Potato startch over and mix again.
5. Put some oil in a skillet and fry the latkes in batches.
6. Use apprx 1/2 cup of the mixture per latke (should be apprx 3 1/2 diam).
7. Fry for 6-8 minutes or until golden on both sides.
8. Have oven heated to 250F slip the cooked latkes onto a cookie sheet and keep warm in the oven until all are cooked.
9. Serve immediately with the dressing on the side.
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