Grate potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetable mixture in large bowl. Add onions, egg, flour, 2 Tbsp. of the dill weed, the salt and pepper; mix well.
Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.
Serve each latke topped with 1 tsp. of the sour cream. Sprinkle evenly with remaining 1 Tbsp. dill weed.
Latkes can be prepared ahead. Cover and refrigerate until ready to serve. To reheat, place in shallow baking pan and bake at 350°F for 10 min. or until heated through.
How to Substitute Matzo Meal for Flour
Substitute 3 Tbsp. matzo meal for the 2 Tbsp. flour.
Substitute 1 Tbsp. dried dill weed for the fresh dill.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes about 2 doz. or 8 servings, three latkes each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.