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Potato, Parsnip and Pear Latkes

Serves 4-6
Free of: Gluten and all top allergens


  • 1 large Yukon gold potato, peeled
  • 2 medium parsnips, peeled
  • 1  large pear, peeled
  • 2 eggs or equivalent egg replacer
  • 2 tbsp all-purpose gluten-free flour or 1 1/2 tbsp matzo meal
  • Few pinches salt and pepper
  • 1 ⁄ 2 cup (125 mL) vegetable oil [check for allergy-safe brand]


  1. Coarsely grate potato, parsnips and pear. Transfer to bowl after squeezing out and discarding excess juice.
  2. Add egg (or egg replacer), flour or meal and a pinch of salt and pepper. Mix thoroughly.
  3. In a sauté pan, heat oil over medium heat. Using a large soup spoon, place one helping of latke mixture into oil, flattening gently with back of spoon.
  4. Cook 3-4 minutes on each side, until golden and crispy. Remove to paper towel to drain oil. Season with salt and pepper.
  5. Repeat process, making about 12-15 latkes. Serve with apple sauce and vegan (dairy-free) sour cream.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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