The Fourth Night: Parsnip Latkes

Names have been a topic often discussed around these parts lately.  Our future offspring have been named many times over, and we always mull over the same questions.  Which names honor a Jewish heritage and a Puritan one?  How can one name bridge the gap between ships that crossed the Atlantic 300 years apart?

These latkes feel like the food version of whatever name that might be.  Latkes are decidedly Jewish, eaten in remembrance of the Chanukah miracle (thankfully for us, the miracle involved oil and not spinach).  But when I think parsnips, I think Shakers, Quakers, and early settlers of the New England colonies.  Maybe it's because we eat them at Thanksgiving, but I equate those carrot-like roots, with a subtle honey or butterscotch flavor, with Pilgrims.

I don't think the Pilgrims ever shredded their parsnips and fried them, and perhaps the Jews never thought to make a latke out of anything but potatoes (although apparently the original latke was made with cheese, like a blintz).  But in these times of Tex Mex, Asian fusion, and taco pizzas, we don't shy away from marrying two (or more) different cuisines.  You can give it any name you'd like, but mostly you'll be calling it delicious.

Parsnip Latkes
Makes about 10 latkes

1/4 lb potato
1/2 lb parsnips
1 1/2 t lemon juice
2 T flour
1/2 t baking powder
1 egg
1 T chopped fresh dill
salt and pepper
oil, for frying
sour cream and more chopped fresh dill, for serving

Grate potato and parsnips on the largest hole of a box grater or food processor.  (You can peel them first if you would like.)  Transfer to a clean dishtowel, and wring out liquid.  Place in a medium bowl.

Add lemon juice, flour, and baking powder, and season with salt and pepper.  Toss.  Beat egg and add to mixture.  Stir until evenly coated.

Heat 3 tablespoons of oil in a heavy skillet.  Drop spoonfuls of batter into heated skillet, and press down to flatten.  After 3 to 4 minutes, flip latkes over and fry the other side.  Repeat for all the batter, adding more oil if needed.

Mix dill and sour cream together to make a sauce, and serve with the hot latkes.