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Parsnip Latkes With Horseradish And Dill

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Parsnip Latkes With Horseradish And Dill

Ingredients

  • 1/2 pound (about 1 large) russet potato
  • 1 tablespoon fresh lemon juice
  • 1 pound parsnips (about 2 large or 4 medium)
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • olive oil (or a mix of olive and vegetable or peanut oil) for frying
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon table salt
  • 1 tablespoon freshly grated or prepared horseradish
  • 1 tablespoon chopped dill
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