Potato, Parsnip and Pear Latkes | BeyondCeliac.org
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Potato, Parsnip and Pear Latkes

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Courtesy of Allergic Living and Chef Simon Clarke


Makes 4-6 servings Potato, Parsnip and Pear



  • 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 ½ Tbsp. matzo meal
  • Few pinches salt and pepper
  • ½ cup (125 mL) vegetable oil


  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 sour cream.

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