Farm To Fork: Parsnip Latkes
With “Farm To Fork,” our occasional food series, we take you out into the farms, fields and markets to search for the best ingredients New England has to offer — and then head into the kitchen to cook up a dish.
In this installment, we headed to Allandale Farms, a beautiful bit of country in the city — straddling the border between Jamaica Plain and Brookline — to dig up some parsnips and fashion them into delicious latkes.
- Andy Husbands, chef and owner of Tremont 647 and Sister Sorel
- Ethan Grundberg, farm manager of Allandale Farms
Parsnip Latkes Recipe
Courtesy of Andy Husbands
Yield: Makes about 10 2-inch latkes
- 1/2 pound or 1 small baker potato, peeled and grated, using a large side of your grater
- 1/2 pound parsnip, peeled and grated, using a large side of your grater
- 1 small, about 1/3 cup, yellow onion, peeled and grated, using a large side of your grater
- 1/4 cup all-purpose flour
- 1 egg
- Kosher salt and freshly cracked black pepper to taste
- 1/2 to 1 cup vegetable oil
- About 1/3 cup crème fraiche, sour cream or applesauce for topping
Place all of the grated vegetables in a medium sized bowl and mix with flour and the egg. Season with salt and pepper about 1/2 to 1 teaspoon of each (you have to try it to taste for seasoning)
Place the oil, to about 1/4 inch deep, in a heavy bottomed sauté pan or cast iron pan over medium high heat. When the oil is hot (about 350 degrees, it will be almost smoking), using a large soup spoon drop 2-inch diameter sized pancakes in the hot oil. Be careful for splattering oil.
Let fry for 2-3 minutes until the latkes sides are golden brown, carefully flip and cook the other side for 2-3 minutes more. Remove from pan, set on a “drying” paper towel, season with salt and pepper and serve warm with a dollop of your favorite topping.
Other stories from this show:
WBUR's Sacha Pfeiffer is co-hosting Radio Boston while Meghna Chakrabarti is on maternity leave.
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