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Zucchini Parsnip Latkes

December 8, 2014 By Jessica

I cannot imagine Chanukah without frying. It’s just what we do. The symbol of Chanukah, without getting all technical here, is about the miracle of how one day of oil lasted for eight days. And so, to commemorate the holiday, we traditionally fry things in oil, reminding us of all the miracles of Chanukah. When Chanukah (and Christmas) are over I usually hope for the miracle of losing the extra pounds. But that’s another story …

Two popular fried foods are latkes and doughnuts. I always make sweet potato latkes (see here for recipe), but this year I thought to give zucchini and parsnip a try, without eggs. My first ever egg free latke in all my years of making latkes after recently discovering that my oldest son (back home since graduating college) is intolerant to eggs. We discovered this by doing an allergy elimination diet. His bouts of sneezing and chronic runny nose are gone! When I know it’s a food he loves (and when he’s around!) it will also be egg free …

I will admit, I was a little nervous, so I made a smaller-than-usual batch. My usual batch is 6 dozen. We are a big family, and we love latkes. I kept them small (about 2 inches wide) to prevent breakage.

The miracle of Chanukah … not one fell apart, and they were as crispy as ever! Zucchini and parsnip makes one heck of a tasty latke.

The one thing I did notice with these is they were softer than ones I have made in the past. Inspired by the photo in the Williams Sonoma catalog, I added some unsweetened coconut yogurt on top with chives instead of caviar.

The yogurt adds a creamy sour cream-ish taste to the latke and the chives bring out the sweet onion in the latke and compliment the yogurt very well. But if you ask me, they are just as tasty without garnish too. As usual, I eat some with and without garnish to see what the garnish adds to the food. Latkes garnished are quite scrumptious. As an appetizer I think they are so pretty when garnished. I will leave it up to you to decide …

From my kitchen to yours, here’s a little Chanukah tradition I hope you enjoy as much as we do.

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

 

Makes 18 medium latkes
Ingredients:

5 medium zucchini, ends trimmed
5 medium parsnip (about 5 inches long), ends trimmed, peeled
1 large onion, peeled
2 1/2 teaspoons kosher salt
1 1/2 teaspoons crushed black pepper
1/2 cup arrowroot starch (I use Bob’s Red Mill Flours)
1/4 cup organic white rice flour
1/8 cup sparkling water (like Pellegrino)

Grape seed oil, or any other high heat tolerant oil.

Optional Garnish:
Coconut yogurt, unsweetened
chives, minced

 

Preparation:

Please read all my notes (below) before beginning.

Grate zucchini, parsnip, and onion in a food processor. Remove any large pieces and chop finely. Transfer into a large bowl. Add kosher salt, pepper, arrowroot starch, white rice flour. Stir well to combine. Add sparkling water and mix again until mixture feels mushy.

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

Set a heavy bottomed stainless steel (for even heat) saute pan on high heat. Add about 1/2 inch high of oil to the pan.

Chanukah is not the time to count calories 🙂

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

Note: To get your latkes (or anything, really) crispy – without being greasy – heat your oil to 350 degrees F. A candy thermometer should give you an accurate temperature and is a great tool that takes the guesswork out of frying. Remove thermometer when it reaches temperature and begin frying. If you do not have one wait until the oil looks thin and watery, then add a piece of grated vegetable to the hot oil (as mentioned in the recipe), if it sizzles immediately (rising up) then it’s ready. It should continue to sizzle with every batch. If not, wait a minute until the oil heats up and check again. You will know your oil is still at the right temperature when the oil continuously sizzles with every batch. You will not need to line your plate with paper towels when frying at such high heat.

Note: Do not use olive oil; it becomes toxic when used at a high temperature.

Wait for your oil to heat (see note). Grab a handful of the mixture and squeeze liquid between your hands as you squeeze into a ball like shape. Place into the hot oil. Do not press down at this point because it could fall apart. It will flatten when you flip it over. Cook about 3-4 minutes, or until dark golden brown, flip over and cook another 3-4 minutes or until dark golden brown.

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

Those are spaghetti squash and onion latkes in the back …

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

Preheat oven to 350 degrees F, if serving the same day.  

Transfer onto a stainless steel cooling rack (an oven safe cooling rack) set over a baking sheet. If your cooling rack is not oven safe, transfer onto parchment lined baking sheet instead. Bake for 10 minutes.

These taste great made up to 3 days in advance, stored in an airtight container. Or freeze (see note below) if making more ahead.

For making ahead/freezing: Cool completely on cooling rack, then put into a freezer safe airtight container with a layer of parchment or waxed paper between layers and freeze. When ready, defrost few hours before and bake for 10 minutes

zucchini parsnip latkes gluten free dairy free egg free vegan From Jessica's Kitchen

Note: The cooling rack set over the baking sheet keeps them crispy while cooking in the oven.

Note: Since there are no eggs in the latkes squeeze out as much liquid as you can, then shape into a ball the size of your palm (about 2 inches) and place into the hot oil. I wear disposable (latex free!) gloves for latkes since I rinse my hands so often during the process.

Note: This recipe can be doubled or tripled, if so place a cheesecloth directly into a very large bowl then add your grated ingredients, etc. When all your ingredients are in the bowl, collect the ends of the cheesecloth, lift and squeeze out liquid. Transfer the mixture (still wrapped in the cheesecloth) into another bowl, and squeeze more liquid as needed).

Note: Keep in mind, latkes do take time to make so I make them a a week or so before Chanukah. I made nearly 3 dozen today (zucchini and a spaghetti squash flavor), which took about 90 minutes from peeling parsnips to preparing them to freeze. I freeze them in rows between waxed, or parchment paper, sealed in an airtight freezer safe container. I thaw the latkes the morning of the holiday meal and bake them 15 minutes at 300 degrees F before serving.

Note: This does get messy with all the shaping of the latkes, keep some dish towels within reach. I rinse my hands after I get each batch of latkes into the skillet, then wait for the flip.

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Filed Under: appetizers, entertaining, holiday, side dishes, vegan Tagged With: dairy-free, entertaining, gluten-free, holiday, side dishes, soy-free, vegan

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Comments

  1. Meg S. says

    December 8, 2014 at 9:00 pm

    These look amazing Jessica!!
    Reply
  2. Jen says

    December 8, 2014 at 9:25 pm

    These look so enticing I can just taste it.
    Reply
  3. Tina says

    December 8, 2014 at 9:27 pm

    You have made this soy free, vegan a Happy Chanukah girl. Yum!
    Reply
  4. Amy says

    December 8, 2014 at 11:15 pm

    OMG. Your latkes are sooo crispy! All the notes are so helpful too.
    Reply
  5. Jenna says

    December 9, 2014 at 7:20 am

    Latkes look dee-licious!!
    Reply
  6. Diane says

    December 9, 2014 at 7:22 am

    I make latkes every year and usually have a paper towel soaked in oil when I'm done. I look forward to going paper free following your notes!!!
    Reply
  7. Zoe says

    December 9, 2014 at 7:23 am

    Sooo pretty Jessica, want to eat all the crispy bits!
    Reply
  8. Rachel says

    December 9, 2014 at 7:27 am

    I love this time of year, especially for latkes. It seems it's more about oil temperatures than anything else for the perfect latke.
    Reply
  9. Jill says

    December 9, 2014 at 7:51 am

    Jessica, your kids are so lucky to have a Mom who cooks from scratch. I feel a little giulty buying the gf/cf food in the freezer even though it costs a fortune. I think my kids will see these latkes in the near future! Can't wait to try this :)
    Reply
  10. Brenda says

    December 9, 2014 at 8:37 am

    Both my mother and me always make latkes with eggs. Your latkes look wonderful, I am going to try an egg free batch and hope to keep my husbands cholesterol down.
    Reply
  11. Mina says

    December 9, 2014 at 10:37 am

    I find it remarkable how you made these egg free, they look amazing. And how do you have a college grad son?? You look too young!
    Reply
    • Jessica says

      December 9, 2014 at 4:52 pm

      Ha Mina! Thank you and yes egg free but you don't miss a thing. I can't believe I have a college grad myself. I had him when I was ten! ;)
      Reply
  12. Jen says

    December 9, 2014 at 10:43 am

    I like the idea of freezing ahead of time for next year. Have you tried these with carrot instead of parsnip? Not sure what parsnip tastes like.
    Reply
    • Jessica says

      December 9, 2014 at 4:51 pm

      Carrots also go well with zucchini :) Parsnip has a sweet taste, similar to a carrot with the same amount of starch. I cook my parsnip, and have yet to try it raw.
      Reply
  13. Cyndy says

    December 9, 2014 at 10:56 am

    Thank you for the step by step photos. My oil is not usually bubbling like that. How a few photos can really help a home cook like me! Making this for sure!
    Reply
  14. Lia says

    December 9, 2014 at 1:12 pm

    Vegan latkes FTW!!
    Reply
  15. Melinda says

    December 9, 2014 at 5:45 pm

    These look extra crispy. It hasn't occured to me to wait for the oil to get really hot. Appreciate the tips for my own crispy latkes. No counting calories this month :)
    Reply
  16. Shelly says

    December 10, 2014 at 10:21 pm

    Thank you for the notes and photos! You have hindered my hestitation to make latkes and now will try these with confidence for crispy latkes!!
    Reply
  17. Amanda Edwards says

    December 11, 2014 at 10:50 am

    Jessica I love thart you made these as adorable horderves!! I will prob eat like 8 of them!
    Reply
  18. Mackenzie Stauskas says

    December 11, 2014 at 11:06 am

    So excited to make both latkes recipes!!
    Reply
  19. Kimberly Tompkins-Gay says

    December 14, 2014 at 10:50 am

    oh and making these for football today!! not quite what we're used to but we're all on board and cannot wait!
    Reply
  20. Alyssa says

    December 15, 2014 at 9:33 am

    No so delicious near me, but I ordered and arriving today. I'm anticipating a hectic couple hours but well worth it, I hope! Happy Hanukkah from the Reitmans to you and your family. I've assembled the perfect serving dish for these also! Thank you
    Reply
    • Jessica says

      December 16, 2014 at 8:49 pm

      Thank you Alyssa! Happy Chanukah to you and yours as well!!
      Reply
  21. Lauren says

    December 16, 2014 at 10:30 am

    I just finished making these and your tip on squeezing the liquid out was so instrumental, it got my latkes super crispy. Thank you thank you!
    Reply
    • Jessica says

      December 16, 2014 at 8:28 pm

      Yay Lauren! Nothing like a crispy latke.
      Reply
  22. Carla says

    December 18, 2014 at 12:26 am

    Deelicious latkes! The sizzling oil really made them crispy!!!
    Reply
  23. Polizzi says

    November 25, 2019 at 7:05 am

    Thanks for bringing up this topic. I enjoy how you present and argue all the details as well as your general writing style. From time to time, there is a shortage of time to study long pieces, but yours is short and concise, I spent only a few minutes to read the whole article. It's vital since nobody has enough time to read.
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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