Parsnip Latkes With Apple Chutney & Horseradish Yogurt
- Chutney and yogurt
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon fennel seeds, slightly crushed
- 1/4 teaspoon caraway seeds, slightly crushed
- 1/2 small red onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 tart, crisp apple (about 6 ounces), peeled and chopped
- 1/4 cup sugar
- 6 tablespoons apple cider vinegar
- 3 tablespoons golden raisins
- 3 teaspoons prepared horseradish (preferably unsweetened), divided
- 2 teaspoons dry red wine
- heaping 1/2 cups whole-milk Greek yogurt
- 2 tablespoons finely chopped chives, plus more for garnish
- Latkes
- 1 pound parsnips, peeled and thickly grated
- 1 small yellow onion, minced
- 2 large eggs, beaten with a fork
- 3 tablespoons all-purpose flour
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Several grinds black pepper
- Canola oil, for frying
- Make the apple chutney: Add the oil to a skillet and set over medium heat. Add the fennel and caraway seeds. Cook, stirring with a wooden spoon, until toasty and fragrant. Add the onion and season with a pinch of salt and pepper. Saute until the onion starts to soften, about 5 minutes. Add the apple, sugar, vinegar, and raisins. Cook for about 20 minutes, stirring every so often. Add 1 teaspoon of horseradish and the wine. Season again to taste. This can be made days in advance and stored in the fridge.
- Make the horseradish yogurt: Combine the yogurt with the remaining 2 teaspoons of horseradish and chives. Season with salt to taste. This also can be made days in advance and stored in the fridge.
- Make the parsnip latkes: Combine the parsnips, onion, eggs, flour, olive oil, salt, and pepper in a big bowl. Stir until well combined.
- Now fry! Add an 1/8- to 1/4-inch thick layer of canola oil (cut with a little bit of olive oil) to a large skillet, preferably nonstick. Set over medium heat. When the oil is very shimmery, pack a 1/3-cup measuring cup with latke mixture. Gingerly turn it over into the oil. Use your hand or a spatula to gently smush the latke until flat-if it starts to break apart, use the spatula to nudge it back into a circle. Repeat until the pan is full but not crowded. Fry the latkes for about 3 minutes or until the bottoms are deeply golden brown. Flip and fry for another 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining latke mixture.
- Serve with the apple chutney and horseradish yogurt, plus chives to sprinkle on top.
yogurt, extravirgin olive oil, fennel seeds, caraway seeds, red onion, kosher salt, freshly ground black pepper, apple, sugar, apple cider vinegar, golden raisins, horseradish, red wine, wholemilk, chives, latkes, parsnips, yellow onion, eggs, allpurpose, extravirgin olive oil, kosher salt, black pepper, canola oil
Taken from food52.com/recipes/75928-parsnip-latkes-with-apple-chutney-horseradish-yogurt (may not work)