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Parsnip Latkes with Caviar and Creme Fraiche

Parsnip Latkes with Caviar and Creme Fraiche


Indulge with this fancy appetizer and some bubbly at your next gathering.


Sometimes, the only reason why you want to go fancy is “just because.”


Well, make Saturday night one of those “just because” nights for you and the ones you want to indulge with. Do it with these parsnip latkes with caviar and creme fraiche, and maybe paired with champagne!

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Samantha Ferraro
Course Appetizer
Servings 12 latkes


  • Parsnip Latkes:
  • 2 large parsnips about 1lb, peeled and cut into chunks
  • 1 large potato peeled and cut into chunks
  • 1 small onion cut into quarters
  • 1/4 cup matzo meal
  • 2 whole eggs
  • Salt and pepper to taste
  • Canola or vegetable oil fir frying


  • Creme fraiche or sour cream + lemon zest
  • Smoked Salmon
  • Caviar
  • Micro greens


  • First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
  • Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
  • Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
  • Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it's ready.
  • Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
  • When done, remove to a paper towel lined baking sheet and sprinkle with salt while it's still hot.
  • To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
  • Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.


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