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Potato, Parsnip and Pear Latkes

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.
  2. Squeeze out and discard excess juice, then transfer to a different bowl.
  3. Add egg (or egg replacer), flour or meal and a pinch of salt and pepper. Mix thoroughly.
  4. 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.
  5. Cook 3–4 minutes on each side, until golden and crispy. Remove to paper towel to drain oil and season with salt and pepper.
  6. Repeat process, making about 12–15 latkes. Serve with apple sauce and sour cream.


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