Sweet Potato & Parsnip Latkes with a Parmesan Goat Cheese Dollop

May 24, 2016

I have been on this strange diet - not following any kind of trend or anything like that. I have just been trying to eat more veggies and fruits and cutting out majority of meat for now..... and it hasn't been too bad!

 

I had a TON of sweet potatoes on hand still - even after that gnocchi mac and first thing that came to my mind was a Latke! 

 

Boy were these to die for. 

Where did the parsnips come from you ask? I just had them on hand.

 

You don't have to use these. You can sub in any other hard vegetable, or just use plain sweet potatoes. OR you can even just go traditional and use white potatoes. 

 

The thing I noticed here, using the sweet potatoes, is that the latkes caramelized a bit from the sugars in the potato - when using white potatoes this doesn't happen. 

 

So whichever you prefer! Get creative. 

 Parsnips are one vegetable that many people over look. 

 

I made them into garlickly fries with garlic aioli here

Such a great way to sub out the original potato and use a nutrient dense veggie. 

 

Parsnips  "contain a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C."

 

The have the same "build" as a potato you can say. so they hold up well in this latke!

And let me just say here. I fooled MYSELF.

I was a Franks Red Hot - DIE HARD FAN. And I would never betray that trust we had.

 

Yes we had a thing.

 

Until......I went and jumped on the wagon of siracha. 

 

Siracha is another world of spicy-ness. And has a great "texture" I was able to just drizzle it on these latkes and it was just the added spice I needed. 

 lovin that orange color. 

 

 

 

Ingredients:

Latkes:

  • 5 small sweet potatoes roughly peeled and ends cut (still want some of the peel for nutrients)

  • 3 small Spanish onions, peeled and cut in half

  • 4 small parsnips with both ends cut

  • 5 large whole garlic cloves peeled

  • Lot of salt and pepper to season

  • 1 tsp minced onion

  • 1 tsp garlic powder

  • 3 eggs (lightly beaten)

  • ¼ c grated parmesan cheese

  • ½ c flour

  • Finely minced green onion for garnish

  • Siracha

 

Goat Cheese Dollop:

  • 3 Tbs goat cheese

  • ¼ c sour cream

  • 1 Tbs grated parmesan cheese

  • 1 grated garlic clove

  • Pinch of salt

 

Directions:

  1. In a food processor or by hand with a box grater, grate the sweet potatoes, parsnips and garlic and place into a large bowl, set aside.

  2. Next – the onions (I legit cried so be careful, onion juice is intense) When onions are done being grated – place onto a thick stack of paper towels and drain, twisting to get all the juice out and then dump onto your bowl of shredded sweet potatoes and parsnips.

  3. To the bowl of shreds, dump in your seasonings, eggs and parmesan cheese. Mix well.

  4. Next add the flour in an even layer over the shreds. Mix well – you’ll start to notice the potato mixture comes together once the flour is added. Let sit while you get the oil ready.

  5. In a heavy saucepan or – my favorite, a cast iron, heat 1 inch of vegetable oil to just over medium heat.

  6. While that is heating mix together the goat cheese dollop ingredients and place in the fridge until ready to use.

  7. When oil is ready, by hand grab a scoop full of the potato mixture. My latkes were the size of my “small palms”

  8. Place into the oil – I fried about 3 at a time, and cook for about 5 minutes on each side until golden brown.

  9. Place onto a cooling rack and fry the rest of the potato latkes until all done.

  10. Dollop with your goat cheese mixture and garnish with green onion and siracha and enjoy!!!

nothin to see here.

 

 

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