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Farm To Fork: Parsnip Latkes
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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.
Guests
- 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.
This segment aired on January 11, 2013.