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Pancakes, Waffles & French Toast

Tony Maws' Parsnip-Potato Latkes
1 tablespoon plus 1/4 cup schmaltz (rendered chicken fat)
1 small onion, halved and sliced thin
Salt and pepper
1 pound russet potatoes (about 3), peeled, shredded, and held in water
2 parsnips (8 ounces), peeled and shredded
1 large egg, lightly beaten
1/4 cup matzo meal
Sour cream and apple sauce for serving (optional)
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Tony Maws' Parsnip-Potato Latkes

Tony Maws' Parsnip-Potato Latkes

Tony Maws' Parsnip-Potato Latkes
  • Servings:Serves 4 as a side
  • Prep Time:15 minutes
  • Cook Time:16 minutes
1. Heat 1 tablespoon schmaltz in a small skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, 8 to 10 minutes. Transfer to a large bowl and set aside.
2. Drain potatoes and place in a clean kitchen towel. Gather ends and twist tightly to expel as much liquid as possible.
3. Add potatoes, parsnips, egg, matzo meal, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper to the onions and mix until combined.
4. Turn oven to warm. In a large skillet, heat remaining 1/4 cup schmaltz over medium-high heat until shimmering. Working in batches, place 1/4-cup portions of potato mixture in skillet, flatten gently with a spatula, and fry until golden brown and crisp, about 3 minutes per side.
5. Transfer to a paper towel-lined baking sheet and place in oven. Season latkes with salt and pepper to taste and serve with sour cream and applesauce (if using).
Source: Hannaford fresh Magazine, November - December 2015