Try this twist on the classic potato latke featuring one of the season's tastiest new arrivals. Parsnips sweeten up with each frosty night and are just starting to reach peak flavor in December. As a bonus, parsnips don't have as much starch as potatoes, so you can skip the soaking and squeezing step.
Makes 24 Latkes, Serves 6
Coarse finishing salt, such as Maldon sea salt
Optional accompaniments: applesauce, roasted smashed apples and pears and/or crème fraîche
2. In a large bowl, stir together parsnips, onion, 2 heaping tablespoons flour, salt, 1/2 teaspoon baking powder, and a few grinds of pepper. Stir in 2 eggs. If the mixture seems dry, add the remaining flour, baking powder, and eggs.
3. Line 2 or 3 sheet pans with paper towels. Place the prepared pans, the latke batter, a large spoon, and a spatula near the stove. Heat 1 or 2 large skillets over medium heat. Generously film the skillet(s) with oil (not more than 1/4-inch/6 millimeters deep). When the oil is shimmering and a tiny bit of batter sizzles on contact, start spooning in the latke batter, making sure to add both solids and liquid. Using the back of the spoon, flatten each spoonful into a circle 3 to 4 inches (7.5 to 10 centimeters) in diameter. Do not crowd the latkes in the pan. You'll get 4 or 5 latkes in a 12-inch (30.5-centimeter) skillet.
Recipe by Amelia Saltzman.