Sweet Potato Parsnip Latkes with Feta and Leeks

Name: Sweet Potato Parsnip Latkes with Feta and Leeks
Cuisine: American, Israeli
Ingredients: 1 tablespoon butter or olive oil; 2 medium-sized leeks, washed and thinly sliced; 1 pound sweet potatoes (usually about 1 large); 1 pound parsnips (number will vary depending upon size); 1/2 teaspoon coarse salt; 1/4 teaspoon ground white pepper; 1 pinch ground nutmeg; 4 ounce feta, crumbled (a creamy French or Israeli style is nice); 2 eggs, lightly beaten; 1/4 cup matzo meal; 3/4 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)

Instructions

I was recently working on an article extolling the virtues of the classic potato latke, and wanted to contrast its perfect simplicity with some ridiculously nouveau-whatever variation. So I wrote that stripped-down basic recipes, with care paid to technique, can hold their own against the frou-frou trimmings of a latke with say... caramelized leeks, hashed parsnips, feta and sweet potatoes. And then I looked at what I wrote. Challenge accepted! No, they're not my grandma's latkes. But oh my are they good. They're sweet yet earthy, studded with delicious briny and savory accents. Happy Hannukah! - deensiebat

Updated at: Tue, 26 Aug 2025 04:49:13 GMT