Sweet Potato Parsnip Latkes

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  • 00:20Prep Time
  • 00:25Cook Time


  • 1 Tbsp. butter
  • 2 medium-sized leeks, washed and thinly sliced
  • 1 lb sweet potatoes
  • 1 lb parsnips
  • 1/2 tsp. Johnny’s Seasoning Salt
  • 1/4 tsp. Johnny’s Organic Seasoned Pepper
  • 1 pinch ground nutmeg
  • 4 ounces feta, crumbled
  • 2 eggs, lightly beaten
  • 1/4 cup matzo meal
  • 1/2-1 cups canola oil for frying


  1. Melt the butter in a saucepan over medium heat. Add the leeks and a pinch of Johnny’s Seasoning Salt and saute, stirring occasionally, until the leeks have softened about 10 minutes.
  2. Wash and peel the sweet potato and parsnips. Grate, and place in a large bowl.  Add the Johnny’s Seasoning Salt, Johnny’s Organic Seasoned Pepper, nutmeg, feta, egg and matzo meal. Stir to combine then mix in the cooked leeks.
  3. Pour the canola oil to a depth of 1/2” in a frying pan. Heat the oil over a medium flame until hot. Shape 3 Tbsp. of the latke mixture into a round shape and place in the oil. Flatten slightly to form a small pancake. Repeat as many times as your pan space allows.
  4. Cook the latkes until well-browned, about 5-7 minutes, then flip and brown the other side.
  5. These latkes are more delicate than standard potato pancakes, so be delicate.
  6. When the second side has cooked, place on a plate lined with brown paper, stacking as needed. Serve warm and enjoy!

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