Recipe Database
CaFM Parsnip Cilantro Latkes with Coriander Crème Fraiche
CaFM Parsnip Cilantro Latkes with Coriander Crème Fraiche
2 lb Idaho or Yukon Gold Potatoes
1/2 lb 2 small parsnips peeled
1 md Onion
1 lg Egg beaten
Sprinkle all purpose flour
1 c Crème Fraiche or sour cream
1/4 ts Ground coriander seed
Salt and pepper to taste
Canola oil

Place a fine mesh strainer or colander over a large mixing bowl. Using a hand grater (box grater) grate the potatoes, parsnips, and onions into the strainer. Firmly squeeze the liquid out of the mixture. Transfer the mixture into a separate bowl and add the beaten egg, flour, and potato starch (the starch will settle to the bottom of the first mixing bowl after a few minutes, pour off the liquid). Add the salt, pepper and cilantro. Mix well. In a small bowl, combine the crème fraîche, coriander and sugar to taste. Place a pan over medium-high heat on the stove-top. Pour an ounce or so of the oil into the pan, when the oil is almost smoking add a dollop of the batter and flatten with the back of a spatula. Lower the heat and cook for several minutes, until the edges brown. Flip the latke and continue cooking for another minute or two. Transfer to a paper towel and repeat until all the latkes are made. Serve immediately with a dollop of the Crème Fraiche. MwS