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Sweet Potato Parsnip Latkes

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By Betty Crocker Kitchens
Updated Dec 11, 2012
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An updated version of the Hanukkah classic, this side dish can be on the table in thirty minutes.

Sweet Potato Parsnip Latkes

  • Prep Time 30 min
  • Total 30 min
  • Servings 12
  • Ingredients 12
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Ingredients

  • 1 lb parsnips, peeled and shredded
  • 1 medium sweet potato (8 oz), peeled and shredded
  • 1/3 cup Gold Medal™ all-purpose flour
  • 2 tablespoons chopped green onions (2 medium)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 teaspoon freshly ground pepper
  • 2 eggs, slightly beaten
  • 6 tablespoons canola oil
  • 3/4 cup sour cream
  • Additional chopped green onions, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In medium bowl, mix all ingredients except oil, sour cream and additional green onions until blended.
  • Step 
    2
    In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Scoop sweet potato mixture by 1/4 cupfuls into skillet; flatten slightly. Cook 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining batter. Add remaining oil as needed to prevent sticking. Top with sour cream. Garnish with additional green onions.

Nutrition

162 Calories
11g Total Fat
3g Protein
14g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
162
Total Fat
11g
0%
Saturated Fat
3g
0%
Sodium
163mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
3g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Vegetable; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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