Potato, Parsnip and Pear Latkes



  • 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]

Makes: 4-6 servings
Free of: gluten and all top allergens


  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.