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Carrot-Parsnip Latkes

Carrot-Parsnip Latkes

  • 2 medium carrots, peeled and grated coarsely
  • 5 small parsnips, peeled and grated coarsely
  • 1/4 cup matzo meal or flour
  • 2 large eggs, beaten
  • 1 teaspoon minced chives or scallion
  • 1 teaspoon chopped parsley
  • Salt and pepper to taste
  • Peanut oil for frying

Toss the carrots and parsnips with the flour. Then add the eggs, chives, parsley, and salt and pepper to taste. Mix well. Heat 1/4-inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.

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Malka Forshner Fort Myers November 14, 2013

totally awesome recipe!!! As the director of "What's Cooking at Chabad" at Chabad of SW Florida, this recipe caught my eye......since we wanted to do more than the standard potato latkes at our pre-"Thanksgivukkah" cooking event.....they were just so tasty, we ate them as fast as we could fry them!! (even for those attendee who were not at all familiar with parsnips) I think they'll also be on my table for our seudah on the first day of Chanukah.....thanks so much!! Reply

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