Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche Recipe

Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche Recipe

  • 1 pound carrots
  • 1 pound parsnips
  • 2 eggs
  • 6 tablespoons flour
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 tablespoon honey
  • Vegetable oil for frying
  • Creme fraiche
  1. Grate the carrots and parsnips on a box grater or in a food processor. Put in a dish towel and squeeze to remove water.
  2. In a large mixing bowl, whisk together the eggs, flour, salt, and ginger. Stir in the grated vegetables. Drizzle with the honey and stir to combine.
  3. Pour oil to depth of 1/8 inch in a large skillet and heat over medium heat.
  4. Drop the vegetable mixture by serving-spoonfuls (about 3 tablespoons) into 3½-inch discs.
  5. Fry until golden brown, about 5 minutes per side. Drain on paper towels.
  6. Serve with dollops of crème fraîche on top.
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