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Recipe by: Anne Bramley | from Eat Feed Autumn Winter: 30 Ways to Celebrate when the Mercury DropsCookstr
Photo by: Joseph De Leo
In the tradition of reviving the old as new, these latkes trade in the old New World tuber—the potato—for the new Old World tuber—the parsnip.
Grate the carrots and parsnips on a box grater or in a food processor. Put in a dish towel and squeeze to remove water.
In a large mixing bowl, whisk together the eggs, flour, salt, and ginger. Stir in the grated vegetables. Drizzle with the honey and stir to combine.
Pour oil to depth of 1/8 inch in a large skillet and heat over medium heat.
Drop the vegetable mixture by serving-spoonfuls (about 3 tablespoons) into 3½-inch discs.
Fry until golden brown, about 5 minutes per side. Drain on paper towels.
Serve with dollops of crème fraîche on top.
Nutrients per serving (% daily value)
Serving size is 1 latke, total of 24 latkes for the recipe. Nutritional information does not include Creme Fraiche.
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