Everyone loves those little potato fritters known as Latkes...am I right? Well these Parsnip Fritters are just like those, but made with parsnips as well as potatoes. Crispy on the outside and tender in the middle. Perfect for topping with cream cheese and lox (yep- I have vegan versions of those.) Or just as a simple side to use up extra parsnips. They only have 4 ingredients and are gluten-free, so everyone can enjoy them!
These little fritters are the perfect way to use up any stray parsnips and potatoes you have lying around after Christmas or Thanksgiving. They also make a great breakfast or brunch topped with Vegan Cashew Cream Cheese and Vegan Smoked Salmon Carrot Lox for a vegan twist on a classic brunch recipe. I also like to serve them as a fun side along with this Vegan Mushroom & Smoked Tofu Bourguignon.
- Parsnips: Parsnips add a subtle sweetness and earthyness to the latkes. You can leave them out and just use all potatoes if you like.
- Potatoes: Potatoes are the backbone of these fritters. I use a floury variety for texture and flavour.
- Chickpea Flour: I use chickpea flour (also known as gram flour or garbanzo flour) as the binding agent. It does double duty at replacing the traditional eggs and flour. Making these gluten-free AND vegan! Yay! This is our favourite brand (affiliate link)
- Olive Oil: A little bit of olive oil helps coat each little grated piece of potato or parsnip and helps cook them through & bind them together. We only use a drizzle, not a lot. But for some reason, it creates the best result, time after time.
- Seasonings: In this recipe, I use a little salt to taste. You could also add herbs, onion or even a hint of smoked paprika, but we like them as is, ready for toppings!
👩🍳Easy step by step instructions:
Follow along with these super simple step by step instructions!
Peel and grate the parsnips and potatoes.
Put the grated veggies in a clean cloth and squeeze it out very well to remove any moisture.
Add the chickpea flour, olive oil and salt and thoroughly mix to combine. You want to ensure that each little bit of parsnip or potato has a fine coating of olive oil and chickpea flour on it.
Put spoonfuls of the fritter mixture onto a baking sheet (or in a pan or in your Air Fryer) then firm it down really well. This keeps the fritters together when cooked.
TO COOK: Choose to Oven Bake, Pan Fry or Air Fry the fritters.
- Use spoonfuls of the mixture on a lined baking sheet and bake in the oven for 15-20 mins at 200°C/390°F.
- Air Fry for 10-15 minutes at 180°C/350°F.
- Pan Fry in a little oil on each side until golden.
Make sure you really incorporate the grated parsnips and potatoes with chickpea flour and olive oil as this is what holds them together and makes the fritters crispy and delicious.
🥫Storage and Leftovers
These fritters keep for 4-5 days in the fridge. Reheat in a pan or in the air fryer to eat (or just eat cold straight from the fridge. I won't tell!)
I do not recommend freezing the fritters, they are best made fresh.
🌶Substitutions and Variations
This simple fritter recipe can be switched up to make it your own!
- All potatoes- just omit the parsnips and make these just using potatoes.
- Just Parsnip- add in extra parsnip to make these just parsnip fritters. You might need to add some extra chickpea flour to help the fritters stick together.
- Other root veggies- Carrots, turnips or swede (rutabaga) would all make great fritters. Experiment with different combinations.
- Herbs- Thyme, chopped rosemary or oregano all have an affinity with both potatoes and parsnips. Add a sprinkle for variety
- Onions- a little grated onion would be delicious.
- Spicy- get creative and add garam masala, chilli powder or smoked paprika. These fritters are a blank canvas to experiment with.
Floury potatoes such as Desiree, King Edward or Maris Piper.
You can definitely just use either if you want to. Potatoes will need to be squeezed out more if you just use those.
It makes for a less soggy and more crispy and delicious latke.
This helps the chickpea flour work to bind them together! You can squish them with a spatula or use 2 tablespoons to do this.
Yes you can! You might want to experiment to see how long they take for your particular machine.
We love these vegan parsnip and potato latkes/fritters served up with some vegan cream cheese and some of our homemade vegan Carrot 'Lox on top
Vegan "Smoked Salmon" Carrot Lox
They also taste great with dips and hummus as a delicious canape idea: Simply pile some dip on top of the latke and top with herbs!
Potato and Parsnip Fritters (Latkes)
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 350 g (2½ cups) parsnips (around 3 medium)
- 350 g (1½ cups) potatoes (around 3 medium)
- 4 tablespoon chickpea flour
- 2 tablespoon olive oil
- pinch salt to taste
- extra oil to fry if pan frying.
- Peel the parsnips and potatoes
- Grate the parsnips and potatoes, either using a box grater or the attachment on your food processor350 g parsnips, 350 g potatoes
- Put the grated veggies into a clean tea towel and squeeze to remove excess liquid. This helps to make a crisp and delicious latke
- Put the potatoes & parsnips in a bowl, then sprinkle over the chickpea flour. Mix well to coat every little piece.4 tablespoon chickpea flour
- Drizzle over the olive oil and stir again, making sure there is an even coating of chickpea flour and oil distributed all over the parsnips & potatoes.2 tablespoon olive oil, pinch salt to taste
- Preheat your oven to 200°C/392°F/Gas Mark 6
- Line a baking sheet with baking paper
- Use a tablespoon of the mixture and firm it down with another spoon. Slide onto the sheet. Repeat with all the mixture. (How many latkes you end up with, depends on how big they are!)
- (optional but creates a golden finish) Use a brush and brush the latkes with a little extra olive oil.
- Bake in the oven for around 15 minutes or until golden and crispy.
- Pan fry the latkes in batches of 4 or 5. Be sure to push down on the latkes with a spatula before flipping them over to ensure they 'stick' together well.extra oil to fry if pan frying.
- Serve with vegan cream cheese and vegan carrot lox.. or just as is!