Parsnip and Parmesan Oven-Fried Latkes

Name: Parsnip and Parmesan Oven-Fried Latkes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes around 15
Cuisine: jewish
Ingredients: 1 small onion; 2 large parsnips (around 600g), peeled; 1-2 heaped tbsp plain flour; 1 tsp kosher salt; 2 medium eggs lightly beaten; 120g vegetarian Italian-style hard cheese finely grated; 150ml sunflower oil; crème fraîche and chopped chives or apple sauce, to serve

⏱ 45 mins 🍽 Makes around 15 🌶 jewish ✅ Easy 🏷 Side dish

These latkes offer a twist on a classic Jewish Chanukah dish, using parsnips and a hard cheese for a savoury flavour. They are cooked in the oven for a simpler, less messy method than traditional frying. The result is a crispy snack or side that pairs perfectly with cool crème fraîche or sweet apple sauce. This recipe yields approximately 15 latkes and takes about 45 minutes to prepare and cook.

Ingredients

1 small onion
2 large parsnips (around 600g), peeled
1-2 heaped tbsp plain flour
1 tsp kosher salt
2 medium eggs lightly beaten
120g vegetarian Italian-style hard cheese finely grated
150ml sunflower oil
crème fraîche and chopped chives or apple sauce, to serve

Method

Preheat your oven to 220C/200C fan/gas 8. Cut the onion in half, peel it, and coarsely grate it using a box grater or food processor.
Grate the peeled parsnips coarsely directly into the bowl with the onion. A slight discolouration of the parsnips is normal and will not impact the final latkes.
Transfer the grated mixture to a large bowl. Remove any particularly large pieces, slice them thinly, and return them to the bowl.
Mix in the plain flour, kosher salt, a generous amount of black pepper, three-quarters of the beaten egg, and the finely grated cheese. Add the remaining egg if the mixture seems too dry.
Pour sunflower oil into your largest high-sided oven tray until it forms a layer roughly 1mm deep. Place the tray in the hot oven to heat for 10 mins.
For each latke, take a tablespoon of the mixture, press it flat between your palms to about 7cm wide, and carefully place it in the hot oil. Fill the tray, spacing them 2-3cm apart, then gently flatten each one with a fish slice, tucking in any stray pieces.
Bake the latkes for 8-10 mins. Check after 5 mins to prevent burning, then turn them over and cook for another 8-10 mins until golden.
Move the cooked latkes to a plate lined with kitchen paper. Sprinkle with sea salt and serve immediately with crème fraîche topped with chopped chives or apple sauce. Reheat any leftovers in the oven for 2-4 mins.

Nutrition (per serving)

Calories122 kcal

Fat8 g

Saturates2 g

Carbs7 g

Sugars3 g

Fibre2 g

Protein5 g

Sodium200 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinejewish

DietVegetarian