Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples {gluten free, dairy free}

Crispy on the edges and tender in the middle, these gluten free parsnip latkes swap the usual potato for something a little more interesting, then get piled with a tangy dairy free mustard cashew cream and sweet honey roasted apples. They're just as good as a party appetizer as they are the centerpiece of a light meal.

Key Ingredients & Substitutions

• Parsnips. Grate them on the large holes of a box grater right before mixing since parsnips oxidize quickly. No parsnips on hand? Grated potato, or a potato-parsnip blend, works too, though you'll lose some of the peppery sweetness parsnips bring.
• Chickpea flour. Also called garbanzo or besan flour, chickpea flour is what holds the latkes together and keeps them gluten free. Regular all-purpose flour works fine if gluten isn't a concern.
• Eggs. These bind the mixture. For an egg-free version, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and left to gel) usually holds together well enough for frying.
• Raw cashews. The base of the dairy free cashew cream. Soak raw cashews the night before so they blend completely smooth.
• Dijon mustard. Gives the cashew cream its tang. A grainy or wholegrain mustard works too, if you don't mind a bit of texture.
• Apples. Pick a firmer variety like Honeycrisp or Pink Lady so the slices hold their shape after roasting.

Helpful Tips

Squeeze out excess moisture. After grating the parsnips, wring them out in a clean kitchen towel or squeeze by hand before mixing. Wet parsnips make for soggy, hard-to-flip latkes that won't crisp up properly.

Don't crowd the pan. Fry the latkes in batches with space between each one. Overcrowding drops the oil temperature and steams the latkes instead of crisping them.

Keep them warm, not soft. If you're frying in batches, hold the finished latkes on a wire rack set over a baking sheet in a low oven (around 200°F) rather than stacking them on a plate. Stacking traps steam and softens the crust.

Soak the cashews well ahead. An overnight soak in the fridge is ideal, but if you're short on time, cover the cashews in boiling water and let them sit for about an hour instead. They'll soften enough to blend smooth.

Taste as you season. Both the latke mixture and the cashew cream benefit from a final taste before serving. Parsnips vary in sweetness, and the cream can usually handle more salt or lemon than you'd expect.

Variations

• Swap the root vegetable. Carrots, celeriac, or sweet potato all grate and fry the same way as parsnips.
• Make them mini. Use tablespoon-sized spoonfuls instead of the standard size for bite-sized party appetizers, and reduce the fry time slightly.
• Add warm spices. A pinch of cumin or smoked paprika in the batter plays well with the sweet apples on top.
• Trade the apples for pears. Roasted pear slices work beautifully in place of apples and pair just as well with the mustard cream.
• Skip the cashew cream. A dollop of plain yogurt or sour cream, if dairy isn't a concern, makes a quicker, tangy substitute.
• Bake instead of fry. Spread the latkes on a parchment-lined sheet pan, brush with oil, and bake at 425°F for about 20 minutes, flipping halfway, for a lower-mess, if slightly less crispy, version.

Serving Ideas

These latkes work equally well as a passed appetizer or a light meal. For a party, make them mini and set out the cashew cream and roasted apples as toppings guests can add themselves. For dinner, pile a few onto a plate alongside a simple green salad to round things out.

They're also right at home on a holiday table. The sweet-savory combination of apples and mustard cream makes them a nice change of pace from a classic potato pancake, and they hold up well next to other fall dishes like our parsnip risotto with mascarpone and sage.

Storing & Freezing

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Keep the cashew cream and roasted apples in separate containers so the latkes don't turn soggy. Reheat the latkes in a hot, dry skillet or a 400°F oven for a few minutes per side to bring back the crisp edges. A microwave will leave them soft.

The latkes freeze well on their own: cool completely, then freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat straight from frozen in a 400°F oven until hot and crisp through, about 10 to 12 minutes. The cashew cream and roasted apples are best made fresh, since both lose their texture after freezing.

More Vegetarian Appetizers

If you loved this recipe, here are a few more you might enjoy:

• How to Make Potato Pancakes
• Vegan Zucchini Fritters
• Sweet Potato Fritters
• Apple Cider Cake

📖 Recipe

Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

from Oh My Veggies

Crispy gluten free parsnip latkes topped with a dairy free mustard cashew cream and sweet honey roasted apples — an easy appetizer or light meal.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

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Ingredients 

US Customary - Metric

• 1 ½ lbs parsnips, grated
• 6 spring onions, finely sliced
• 1 clove of garlic, minced
• ⅓ cup flat leaf parsley, roughly chopped
• ⅓ cup chickpea flour, (also called garbanzo or besan flour)
• 2 eggs, beaten
• ½ teaspoon salt
• olive oil, for frying

Mustard Cashew Cream

• 1 cup raw cashews, soaked in water overnight
• 1 ½ tablespoon dijon mustard
• 1 teaspoon lemon juice
• salt and pepper to taste

Honey Roasted Apples

• 2 slices apples, cored and cut into thick wedges
• 2 tablespoon honey
• 2 teaspoon olive oil

Instructions

• The night before (or at least a few hours ahead), place the raw cashews in a bowl and cover with water. Let soak until soft, then drain before using.
• In a large bowl, combine the grated parsnips, spring onions, garlic, parsley, chickpea flour, and salt. Add the beaten eggs and stir until just combined.
• Heat a thin layer of olive oil in a large frying pan over medium heat. Drop heaping spoonfuls of the parsnip mixture into the pan and flatten slightly. Fry for 3 to 4 minutes per side, until deeply golden and crisp. Transfer to a paper-towel-lined plate to drain, then keep warm in a low oven while you fry the remaining batches.
• While the latkes cook, preheat the oven to 350°F (180°C). Toss the apple wedges with the honey and 2 teaspoons olive oil, wrap tightly in foil, and place in a baking dish. Roast for 25 minutes, until tender.
• For the mustard cashew cream, drain the soaked cashews and add them to a blender with the dijon mustard and lemon juice. Blend until completely smooth, adding a splash of water if needed to loosen. Season with salt and pepper to taste.
• Serve the warm latkes topped with a spoonful of mustard cashew cream and the honey roasted apples.

Nutrition (estimated per serving)

Calories: 480kcalCarbohydrates: 65gProtein: 14gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 420mgPotassium: 1050mgFiber: 12gSugar: 24gVitamin A: 750IUVitamin C: 35mgCalcium: 110mgIron: 5mg

Course: Appetizer

Cuisine: dairy-free, Gluten free, vegetarian

Keyword: Delicious Everyday, parsnip fritters, Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples, parsnip recipe

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