Honey-Ginger Carrot & Parsnip Latkes

December 13, 2008 at 11:11 pm 9 comments


Today is a special day for me.  It was four years ago that D and I went on our first date.  And what a first date it was.  It started with a long stroll through the Philadelphia Museum of Art where we sat by the monastery courtyard fountain and he took my hand for the first time.  Then we had a late lunch at More Than Just Ice Cream on Pine Street.  He had the guacamole; I had the grilled cheese with tomatoes; and we both agreed that water is the only drink we ever order out.  We shared an enormous slice of the house special: apple pie al la mode. 

Frying the latke

And because we were having so much fun already during that first encounter, we decided to catch a movie too.  Does anyone remember that indie film Closer, the one with Damien Rice’s haunting melodies?  While it was an interesting flick with a great soundtrack, it was most definitely NOT first date material, seeing as how it’s all about deception among couples.  But somehow we made it through that and went on to have many more dates and here, 1460 days later, we’re celebrating another anniversary. 

Mixing the latkes with honey

Sadly, we didn’t get to spend most of our special day together as he had a class to attend.  But I decided to make something nice for a light bite when he got home.  A recipe I spied in Eat Feed Autumn Winter (still equally in love with this book too) for Honey-Ginger Carrot Parsnip Latkes seemed like just the ticket.  D was raised in a Jewish household and still has a soft spot for many of the traditional dishes he ate as a kid.


I was a bit nervous about making the latkes since I am not very experienced in the craft and the two main ingredients – parsnips and carrots – are not so traditional in and of themselves.  But the recipes I’ve been testing out of Eat Feed Autumn Winter continuously surprise me (pleasantly of course) with how easy and delicious they are so I felt brave enough to give these contemporary latkes a try.   

Grated carrots and parsnips

Tender inside and crisp on the outside, these fried “pancakes” have a wonderfully unique flavor brought about by combining the tropical hints of ginger with the floral notes of the honey and the natural sweetness of the root vegetables with the nip of crunchy coarse salt.  Really rather unexpected, but again, a surprise of the pleasant variety.   Using tender smaller carrots (from my garden) and parsnips (from the farm) helped, I think, so look for smaller ones if you can find them.

Honey Ginger Carrot and Pasnip Latkes

Oh, yes, and D liked the latkes too.  Well, he appreciated them at least.  Really he’s more of a potato latkes kinda guy.  But after four years together, I already knew that. 

Bite of latke 

Honey-Ginger Carrot & Parsnip Latkes
Adapted from Eat Feed Autumn Winter

1 C. packed of grated carrots
1 C. packed of grated parsnips
1 large egg
3 T. flour
½ t. salt
2 t. freshly grated ginger
2 t. honey
Vegetable oil for fying
Crème fraiche (optional)*

*Sometimes it’s wasteful to buy a whole tub of crème fraiche for a recipe such as this.  You can cheat and make a good substitute out of cream cheese, a bit of milk or cream to loosen it up and a splash of lemon juice. 

Grate the vegetables using the large holes on the box grater. Place grated vegetables on dish towel and squeeze tightly to remove as much water as possible.  Set aside.  Pour oil to a depth of 1/8 inch in a large skillet and heat over medium-high heat while you prepare the latkes.

In a medium mixing bowl, whisk together the egg, flour, salt and ginger.  Stir in the grated vegetables. Drizzle with honey and stir to combine. 

Using a large spoon, carefully drop the vegetable mixture by large spoonfuls into the hot oil.  Flatten slightly into disks and fry until you see the edges turning golden brown, about 3 minutes.  Flip and fry on the other side until golden brown.  Drain on a paper towel.  Serve hot with dollops of crème fraiche on top. 

(makes 6-8 latkes)


Entry filed under: Purely Vegetables, Recipes. Tags: , , , , .

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9 Comments Add your own

  • 1. gintoino  |  December 16, 2008 at 11:16 am

    This does look delicious (even if, in all my live I had never tasted a parsnip). I have to find me some fresh parsnip seeds (the only ones I was able to get never did sprout) and try again.

  • 2. Louise  |  December 21, 2008 at 10:20 am

    I’m really enjoying your blog this morning, Jennie. Happy Anniversary!

  • 3. Eat Feed Autumn Winter « Straight from the Farm  |  January 11, 2009 at 12:27 pm

    […] More Recipes from Eat Feed Autumn Winter Quick & Easy Italian Soup Honey-Ginger Carrot & Parsnip Latkes […]

  • […] Food Cake.  That and the Roasted Rosemary Potato Leek Soup and the Georgia Peanut Soup and the Honey-Ginger Carrot Parsnip Latkes and the Roasted Root and Ricotta Pizza and the Roasted Sweet Potato and Cauliflower Mash and the […]

  • 5. Insurance Telemarketing  |  December 4, 2009 at 6:12 pm

    Fantastic Recipe. I will definitely be using your recipe to chow down on these latkes this Hanukkah. I changed my mind — I’m going to prepare these things tomorrow after I get all of the ingredients at the store. I can’t wait another week to try these. The pictures of them are making me crazy!!!

  • 6. Phoo-D  |  December 22, 2009 at 8:49 am

    These look absolutely lovely! What a delicious combination of flavors and sweet story. I love your opening photo of the parsnips.

    • 7. Jennie  |  December 22, 2009 at 10:10 am

      Thanks, Phoo-D! 🙂

  • 8. Karen  |  March 2, 2012 at 9:11 pm

    What pleasure to tell you what a big hit your Honey-Ginger Carrot & Parsnip Latkes were at my house tonight! My two guys who usually don’t like vegetables just ate them up! I didn’t have creme fraiche on hand, so just used some organic yougurt for dressing and that was quite fine. It was also fun to share your blog-story about this recipe and your first date anniversary. Many happy returns!!

  • 9. livsmedel med vitamin b5  |  May 11, 2012 at 3:42 pm

    livsmedel med vitamin b5…

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