Times

Prep time: 15 minutes
Cook time: 50 minutes
Servings 10

Ingredients

2 medium russet potatoes, about 1 1/2-pounds, peeled and shredded
2 cups shredded parsnip, packed
2 large eggs, lightly beaten
1/4 cup matzo meal
1/2 teaspoon Dried thyme
1/4 Teaspoon garlic powder
4 tablespoons canola or grape seed oil
1 teaspoon large flake sea salt

Directions

Preparation

In a large bowl, combine potato, parsnip, egg, matzo meal, thyme and garlic powder. Stir until all ingredients are combined.
In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on both sides.
Transfer to a paper towel lined baking sheet and repeat with remaining batter.
Sprinkle with salt and serve immediately.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.