Spiced Parsnip and Chestnut Latkes with Apple Cider Cream

Ingredients

• •2 cups shredded parsnips (about 2 medium parsnips)
• •1 cup cooked and mashed chestnuts
• •1 small onion, finely grated
• •2 large eggs, lightly beaten
• •1/4 cup all-purpose flour
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/3 cup vegetable oil (for frying)
• •1/2 cup sour cream
• •2 tablespoons apple cider
• •1 teaspoon honey

Instructions

1. 1

   Peel the parsnips and shred them using a box grater or food processor. Place the shredded parsnips in a clean kitchen towel and squeeze out any excess moisture.

2. 2

   In a large mixing bowl, combine the shredded parsnips, mashed chestnuts, grated onion, lightly beaten eggs, all-purpose flour, ground cinnamon, ground nutmeg, salt, and black pepper. Mix well until the ingredients are evenly incorporated.

3. 3

   Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough that a small piece of the mixture sizzles when added.

4. 4

   Scoop about 2 tablespoons of the latke mixture and flatten it into a small patty with your hands. Carefully place the patty in the hot oil. Fry 3-4 latkes at a time, depending on the size of your skillet, making sure not to overcrowd the pan.

5. 5

   Cook the latkes for 2-3 minutes on each side, or until golden brown and crispy. Remove them from the skillet and drain on a plate lined with paper towels. Repeat with the remaining mixture, adding more oil to the skillet as needed.

6. 6

   In a small bowl, whisk together the sour cream, apple cider, and honey until smooth. Adjust sweetness or tanginess to taste, if desired.

7. 7

   Serve the latkes warm, topped with a dollop of the apple cider cream. Garnish with fresh herbs, if desired.