Parsnip-Pear Latkes

By November 18, 2011Uncategorized

1  6- to 7-ounce underripe Bosc pear, quartered, cored

1  7- to 8-ounce parsnip, peeled, cut into 1-inch pieces

1  large egg, beaten to blend

1 1/2 tablespoons chopped celery leaves

1 1/2 teaspoons drained white horseradish

3/4 teaspoon salt

1/2 cup panko (Japanese breadcrumbs)

Vegetable oil (for frying)

Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.

From Bon Appetit, Dec. 2006.


Author Terra

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