By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
80 cal · 45 min
Parsnip Latkes with Caviar and Crème Fraîche
Recipe GLPR1fd6a407fa8110
Crispy pan-fried parsnip and potato pancakes topped with luxurious caviar and cool crème fraîche. This elegant Jewish-inspired appetizer combines earthy root vegetables with briny, umami-rich toppings for a sophisticated first course.
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Ingredients
2 large parsnips, peeled and cut into chunks
1 large potato, peeled and cut into chunks
1 small onion, cut into quarters
2 whole eggs
1/4 cup matzo meal
Salt to taste
Black pepper to taste
2 cup Canola or vegetable oil for frying
Caviar for topping
Crème fraîche for topping
Directions
Working in batches, shred the parsnips, potato, and onion using a food processor or box grater. Place the shredded vegetables in a fine-mesh strainer and squeeze out excess moisture with a clean kitchen towel or paper towels, pressing firmly until the vegetables are as dry as possible.
In a large mixing bowl, combine the squeezed vegetables, matzo meal, eggs, salt, and black pepper. Mix until all ingredients are evenly distributed with no dry pockets.
Heat the canola or vegetable oil in a large skillet to 350°F (175°C), or until a small piece of mixture sizzles immediately when dropped in.
Working in batches, carefully drop heaping tablespoons of the vegetable mixture into the hot oil, flattening each mound slightly with the back of a spoon to create a pancake about 1/4 inch thick.
Fry for 3 to 4 minutes until the bottom is golden brown and crispy, then carefully flip and continue frying for another 2 to 3 minutes until the second side is golden.
Transfer the finished latkes to a paper-towel-lined plate to drain excess oil.
Serve the warm latkes topped with a small dollop of crème fraîche and a small spoonful of caviar, garnishing as desired.
Comments
The parsnips and potatoes are easy finds at any Charlotte chain, but caviar and crème fraîche push this into special-stop territory—neither Harris Teeter nor Food Lion consistently stocks quality caviar, and you'll be paying $15–$25 just for a small jar to garnish 12 latkes. The 45-minute estimate misses prep time; peeling and grating parsnips and potatoes by hand adds another 15–20 minutes unless you have a food processor. This is a crowd-pleaser for a party or holiday table where the fussy garnish justifies the work, but it's not a weeknight dinner and leftovers are best eaten the same evening while the latkes still have texture.
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