Parsnip Potato Latkes with Dill Yogurt

Crisp parsnip potato latkes fried until golden and served with cool dill yogurt for an easy vegetarian side or brunch dish.

Prep: 20 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 0.5 lb parsnips
• 0.5 lb russet potatoes
• 0.25 medium yellow onion
• 1 large egg
• 2 tbsp all-purpose flour
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp vegetable oil
• 0.5 cup plain greek yogurt
• 2 tbsp fresh dill
• 1 tsp lemon juice

Cooking instructions

1. Grate the parsnips, potatoes, and onion. Transfer the mixture to a clean kitchen towel and squeeze firmly until very dry. (about 8 min)
2. Whisk the egg in a large bowl. Add the squeezed vegetables, flour, salt, and pepper, then stir until evenly combined. (about 3 min)
3. Heat the oil in a large skillet over medium heat. Drop 1/4-cup portions of the mixture into the skillet and flatten each into a thin patty. (about 3 min) — Medium heat
4. Pan-fry the latkes in batches for 3 to 4 minutes per side, adding a little more oil between batches if needed, until deep golden brown and crisp. (about 16 min) — Medium heat
5. Stir the yogurt, dill, and lemon juice together. Serve the hot latkes with the dill yogurt. (about 2 min)