City Palate

The Entertaining Issue - November December 2017

Curried Parsnip and Sweet Potato Latkes
Sept/Oct 2011

Parsnips and sweet potatoes make unique latkes (fried potato cakes) that go well with a hit of curry powder. Grating the vegetables onto paper towel helps get rid of excess moisture, ensuring the latkes come out crisp.

1 small dark-fleshed sweet potato, peeled

2 medium parsnips, peeled

1/4 c. all-purpose flour

1-2 t. curry powder

1 t. brown sugar

1/2 t. baking powder

salt and pepper

1 large egg, beaten with a fork

1/4 c. milk

canola oil, for cooking

sour cream or applesauce, for serving

Using the coarse side of a box grater, grate the sweet potato and parsnips onto a double thickness of paper towel. Place the grated vegetables into a bowl and toss to combine them. In a small bowl, stir together the flour, curry powder, brown sugar, baking powder, salt and pepper, and sprinkle the mixture over the grated vegetables. Toss the veg with a fork or your fingers to coat them. Add the egg and milk to the mixture and stir to combine well.

Heat a generous drizzle of oil in a heavy skillet set over medium heat. Drop spoonsful of the latke batter into it and flatten them almost as much as you can. Cook a couple of latkes at a time, but don’t crowd the pan. Cook them until they’re golden and crisp on both sides, flipping and adding extra oil as necessary. Serve warm, with sour cream or applesauce. Makes lots.



Vegetables and Salads