Ingredients Jump to Instructions ↓

  1. 1/2 lb. russet or Idaho potatoes , peeled

  2. 1/2 lb. parsnips , peeled

  3. 2 green onions , thinly sliced

  4. 1 egg , lightly beaten

  5. 2 Tbsp. flour

  6. 3 Tbsp. chopped fresh dill , divided

  7. 1/2 tsp. salt

  8. 1/4 tsp. ground black pepper

  9. 1/4 cup oil

  10. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Instructions Jump to Ingredients ↑

  1. GRATE potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetable mixture in large bowl. Add onions, egg, flour, 2 Tbsp. of the dill weed, the salt and pepper; mix well. HEAT oil in medium nonstick skillet on medium-high heat. For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture. SERVE each latke topped with 1 tsp. of the sour cream. Sprinkle evenly with remaining 1 Tbsp. dill weed.


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