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Parsnip and potato latkes

Serves 15 latkes
Prep time: 30 mins
Cooking time: 10 mins

This variation of the classic potato pancake is so crispy and full of flavour, it ensures great results in any dinner party.

  • Potato
  • Vegetarian



  • 2 large floury potatoes, peeled and grated
  • 2 parsnips, grated
  • ½ brown onion, grated
  • ¼ cup plain flour
  • ½ tsp baking powder
  • 3 large eggs, beaten
  • Rice bran or vegetable oil, for frying
  • 1 cup creme fraiche
  • 1 Tbsp fresh chopped dill + extra for garnish
  • ½ tsp horseradish
  • Fresh lemon, to serve

  1. In a large bowl, toss together the grated potato, parsnip, onion, flour and baking powder. Once combined, add the eggs and salt and pepper, then stir until completely combined. 
  2. Bring a heavy based frying pan to a medium heat with a generous drizzle of oil. Once hot, carefully spoon mounds of the latke mixture into the pan, then use the back of a large spoon to flatten the mixture into thin rounds. 
  3. Cook the latkes for 4-5 minutes or until golden, then flip with a spatula and cook for a further 4-5 minutes or until crisp and golden on both sides. Set aside on a paper towel to drain, then sprinkle with salt and keep warm in the oven while cooking the remaining latkes. 
  4. To make the dipping sauce, mix together the creme fraiche, chopped dill, horseradish and seasoning to taste. 
  5. Serve the cooked latkes alongside the creme fraiche, then garnish with fresh dill and lemon wedges if desired.