Carrots and parsnips replace potatoes in these tasty latkes perfect for the Jewish holidays or any meal.


  • 2 medium carrots, peeled
  • 5 small parsnips (about 1 pound), peeled
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon minced chives or scallion
  • 1 teaspoon chopped parsley
  • Salt and freshly ground pepper
  • Oil for frying


Grate the carrots and parsnips coarsely. Toss with the flour. Add the eggs, chives, parsley, and salt and pepper to taste. Mix until evenly moistened.

Heat 1/4 of peanut oil in a saute pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.

Yield: 16 to 18 two-inch pancakes

Recipe Source: Jewish Cooking in America by Joan Nathan (Alfred A. Knopf)