Traditional recipes

Parsnip and Pear Latkes

Parsnip and Pear Latkes


  • 1 6- to 7-ounce underripe Bosc pear, quartered, cored
  • 1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces
  • 1 large egg, beaten to blend
  • 1 1/2 tablespoons chopped celery leaves
  • 1 1/2 teaspoons drained white horseradish
  • 1/2 cup panko (Japanese breadcrumbs)
  • Vegetable oil (for frying)

Recipe Preparation

  • Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.

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