• Ingredients: 18
  • Serves: 16
  • Prep: 20 min
  • Bake: 35 min

Potato parsnip latkes with special equipment: a thin kitchen towel. To make this potato parsnip latkes for 16 persons you will need 20 min for preaparation and 35 min for baking.


  • Special equipment: a thin kitchen towel



For topping

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Preheat oven to 250°F.
  2. Step 2 Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
  3. Step 3 Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
  4. Step 4 Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula.
  5. Step 5 Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.
  6. Step 6 Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.

Nutrition information

Calories 142 Carbohydrates 10 g (3%)
Fat 11 g (17%) Protein 2 g (3%)
Saturated Fat 1 g (4%) Sodium 122 mg (5%)
Polyunsaturated Fat 2 g Fiber 2 g (7%)
Monounsaturated Fat 8 g Cholesterol 23 mg (8%)