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May, 2014 RECIPE OF THE MONTH

Yields 12 Latkes

Serves 4
as an entrée

• INGREDIENTS •

5.5 C Yukon Gold Potatoes, grated
2-3/4 C Parsnips, grated
3/4 C Chives, chopped
4 ea Egg whites
2 T Cornstarch
5 T Unsalted Butter
6.5 T Canola Oil
Salt, Pepper

• Topping •

1 C Sour Cream
1 C Apple Sauce
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Potato Parsnip Latkes

METHOD

1

Prep

  • Rinse the shredded potato in a large bowl of cold water. Drain and squeeze out excess water, then spread the potato out on a clean kitchen towel to dry completely.
2

Mix

  • In a large mixing bowl, mix together the potato, parsnip, chives, egg whites, cornstarch and 1 teaspoon of salt and 1 teaspoon of black pepper.
3

Cook

  • Heat half the butter and half the oil in a large frying pan over medium heat. Using about 2 Tbsp of potato mixture (squeezing any excess liquid out) form patties roughly 1 cm thick. Fill the pan with out crowding it. Press down on the latkes and cook on each side for about 3 minutes or until brown on the outside. Place on a paper towel and sprinkle with kosher salt. Add the remaining butter as needed. Serve with sour cream or apple sauce!