- Prep Time: 20 Minutes (Total time: 52 Minutes)
- Serving Size: 8
- 1/2 pound Russet Or Idaho Potatoes, Peeled
- 1/2 pound Parsnips, Peeled
- 2 Green Onions, Thinly Sliced
- 1 Egg, Lightly Beaten
- 2 tablespoons Flour
- 3 tablespoons Chopped Fresh Dill, Divided
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 1/4 cup Oil
- 1/2 cup BREAKSTONE'S Or KNUDSEN Sour Cream
GRATE potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetable mixture in large bowl. Add onions, egg, flour, 2 Tbsp. of the dill weed, the salt and pepper; mix well.
HEAT oil in medium nonstick skillet on medium-high heat. For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.
SERVE each latke topped with 1 tsp. of the sour cream. Sprinkle evenly with remaining 1 Tbsp. dill weed.
KRAFT KITCHENS TIPS
How to Substitute Matzo Meal for Flour
Substitute 3 Tbsp. matzo meal for the 2 Tbsp. flour.
Latkes can be prepared ahead. Cover and refrigerate until ready to serve. To reheat, place in shallow baking pan and bake at 350°F for 10 min. or until heated through.
RECIPE COURTESY OF KRAFT FOODS