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Appetizers, Mains

Potato and parsnip pancakes

Potato and parsnip pancakes
Gary Friedman / Los Angeles Times

Sometimes chefs overdo it. One year, at a latke cook-off in New York, a chef garnished the classic Hanukkah potato pancake with smoked salmon and wasabi mayonnaise. And that's just wrong. Suzanne Tracht, on the other hand, has been trying ... Read more

Total time: 45 minutes | Serves 6 (makes 12 pancakes)
  • 2 whole parsnips (about 1 pound)
  • 2 russet potatoes (about 1 1/4 pounds)
  • 2 egg whites
  • 2 tablespoons chopped chives
  • 1 teaspoon salt
  • Pinch of pepper
  • 1 cup clarified butter
  • 1 cup creme fraiche
  • Applesauce

Step 1Peel the parsnips and potatoes and grate them on the medium hole of a box grater.

Step 2In a large bowl, mix the grated parsnips and potatoes, the egg whites, chives, salt and pepper.

Step 3Using a large non-stick pan, heat one-half cup of the butter over low heat. Drop enough batter (about one-fourth cup) into the pan so that when flattened with the back of a spoon, the pancake is about 3 1/2 to 4 inches in diameter. Fry about 5 minutes on each side, turning when the bottom turns golden brown. Add more butter as necessary. Fry in batches if necessary. Drain the pancakes on paper towels. Serve with creme fraiche and applesauce.

Note: From Suzanne Tracht.

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