Naturally free of gluten, egg, and dairy, these Potato & Parsnip Latkes from Pure Ella are a delicious and healthier take on the traditional version. They are half-baked which reduces the amount of oil that needs to be used but still gets the fried goodness without sacrificing too much on the authenticity of these yummy potato pancakes. They are perfectly tender on the inside and crispy on the outside, my Bubbie would be proud!
3 medium potatoes, peeled, grated & drained
2 medium parsnips, peeled & grated
1/2 large onion, chopped finely
3 tablespoons potato starch
1/2 teaspoon baking powder
2 teaspoons fine sea salt
fresh ground pepper to taste
Wash, peel and grate the potatoes and parsnips in a food processor or on a grater. Transfer into a large bowl and squeeze as much liquid out as you can. Add the onion, potato starch, baking powder and salt. Mix with a wooden spoon or use your hands to incorporate well.
Heat a large cast iron pan with oil to medium heat. Scoop a heaping tablespoon of the mixture and add to the pan. Press down the mixture quickly and do the same for as many as fit into the pan, leaving some room around to move.
Keep them on the heat for a 2-3 minutes or until they brown slightly – this will make them move and/or flip over with ease. Once the bottoms are slightly browned and tops look drier, flip over to cook the other side for 2-3 minutes. If you are using a cast-iron pan, place it in an oven set to 325°F. Stainless steel pans are not recommended because they will definitely stick to the bottom and I don’t advocate the use of toxic non-stick pans. Alternatively, you can prepare a baking sheet lined with parchment paper and use a spatula to transfer them onto a the sheet. Continue with baking them in the oven for about 15 more minutes. No extra oil is needed.
Serve it up with sour cream, Greek yogurt, ketchup, sugar, apple sauce… whatever your heart desires!