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Farm To Fork: Parsnip Latkes09:46
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Digging for parsnips at Allandale Farm. (Dina Rosendorf/WBUR)
Digging for parsnips at Allandale Farm. (Dina Rosendorf/WBUR)
Parsnip latke with a dollop of crème fraiche. (Dina Rosendorff/WBUR)
Parsnip latke with a dollop of crème fraiche. (Dina Rosendorff/WBUR)

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.

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Parsnip Latkes Recipe

Courtesy of Andy Husbands

Freshly picked parsnips. (Dina Rosendorff/WBUR)
Freshly picked parsnips. (Dina Rosendorff/WBUR)
Ready to cook parsnips. (Dina Rosendorff/WBUR)
Ready to cook parsnips. (Dina Rosendorff/WBUR)

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
Raw mixture. (Dina Rosendorff/WBUR)
Raw mixture. (Dina Rosendorff/WBUR)
Frying the latkes. (Dina Rosendorff/WBUR)
Frying the latkes. (Dina Rosendorff/WBUR)

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)

Paper towels absorb excess oil. (Dina Rosendorff/WBUR)
Paper towels absorb excess oil. (Dina Rosendorff/WBUR)

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.

This segment aired on January 11, 2013.

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