A latke is a traditional potato pancake served at the jewish Hanukkah celebrations. It is also very common in Germany where it´s called kartoffelpuffer or reibekuchen. It is traditionally eaten at Xmas markets and served with applesauce. I suggest you try these beauties with my light homemade mayonnaise, with turmeric and lemon juice.

A wonderful, easy and delicious recipe that all your family will love!

I´ve added a special ingredient to the traditional recipe: parsnip. This pale white carrot-like veggie is packful of nutrients, specially potassium and gives the latkes a unique sweet flavor.

To accompany these beautiful latkes, I’ve created a special homemade mayonnaise. It is a light mayonnaise with lemon, inspired by the dutch popular fritessaus to serve with fries. Instead of the typical mustard, I´ve added turmeric for a healthier touch and a brighter colour.

The recipe has also some minor adaptations to the gluten free and low FODMAP diets: flour has been substituted by potato starch and onions by green onions (green parts only).

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5 from 1 vote

Potato Parsnip Latkes with Homemade Mayonnaise

Delicious Potato and Parsnip Latkes recipe served with a light homemade mayonnaise. An easy, gluten-free and low FODMAP latke everyone will love.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer

Cuisine: Low Fodmap

Keyword: latkes, mayonnaise, parsnip, potatoes

Servings: 6 latkes

Author: My Gut Feeling

Ingredients

For the Latkes

• 1 medium russet potato or other starchy kind, pealed
• 1 medium parsnip pealed
• 2 tbsp potato starch
• 1 egg
• 1/2 tsp salt
• 2 tbsp green onions green tops sliced
• 4 tbsp olive oil or any other oil to fry
  

For the Mayonnaise

• 3/4 cup 200 ml olive oil
• 1 egg
• 2 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp turmeric

Instructions

For the Latkes

• On the large holes of a box grater, grate the potato and parsnip.
• Pile the mixture on a clean dish towel and squeeze out excess liquid. This is an essential step for cooking the perfect latkes.
• Transfer to a bowl and mix in the potato starch, egg and salt until well blended. Finally gently mix in the green onions.
• In a large nonstick skillet, heat oil over medium. Carefully drop into the skillet a big tablespoon of the potato and parsnip mixture, pressing to flatten.
• Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with mayonnaise.
  

For the Mayonnaise

• Put all the ingredients by the order above into a tall slim cup.
• Blitz with a stick hand blender for approx. 3 minutes or until desired consistency.
• Serve with latkes.

Notes

For a traditional latke you can use another potato instead of the parsnip.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!