Potato & Parsnip Latkes

Crunchy pan-fried potato pancakes


500g red potatoes

175g parsnips

100g white onion

8g (5 stalks) dill or chives (optional)

1 tbsp baking powder

60g plain flour

30g cornflour or potato starch

50g coconut yogurt

½ tsp aleppo pepper flakes (optional)

1½ tsp salt

freshly ground black pepper

250ml vegetable oil

These ingredients make 10 latkes


1. Prep the veggies

Wash and peel all the veggies, leaving the potatoes until the end.

Grate the peeled parsnips on the large side of a box grater.

Chop the dill & combine with the parsnips.

Very finely dice or grate the onion, and add to the veggie mix.

Grate the potatoes into a separate bowl, covering with a tea towel so they don’t oxidize.

Once finished grating, combine with the other grated veg. 

2. Squeeze the potato mix

To get crispy latkes, the potato and onion mixture needs to be dry. Put the veggie mix onto a tea towel or cheesecloth, and ring it to remove as much liquid as possible. 

3. Mix in the other ingredients 

Combine the grated vegetables with the two flours, baking powder, seasoning & coconut yogurt.

4. Form the latkes 

Squeeze small handfuls, weighing approximately 80g of the mix, into small balls. These should be similar size to golf balls. 

Repeat until you have rolled all the mix.

5. Fry the latkes

Using a deep non-stick frying pan, pour oil that is 1cm deep.  Test the oil temperature by dropping in a little strand of the potato – it should bubble but not spit.

Put the ball into the oil & cook until it goes golden. 

Press it down to flatten it & cook a little longer. 

Turn it over & cook for a few more minutes.

6. Drain and serve 

Remove hot, crisp latkes from the oil and drain on paper towels. Serve or keep warm in the oven.

Enjoy with your topping of choice – we suggest dipping in sour cream, or sprinkling with cinnamon sugar. Perfect for brunch, lunch or even dinner!

Watch how to make these here