Chicken Soup Latke

Chicken Soup Latke
Serves 4

I can think of no two greater comfort foods. Take the healing power of chicken soup and create one big sharable latke. Serve as an appetizer or a side to a larger meal.

2 eggs, beaten
½ teaspoon salt
¼ cup low sodium chicken stock
2 potatoes, peeled
3 carrots, peeled with tops washed, reserved and chopped
2 parsnips, peeled
1 onion, skin removed
¼ cup all purpose or potato flour
2 tablespoons vegetable oil
1 cup parsley leaves, chopped
Lemon wedge

Combine eggs, salt and chicken stock. Using a box grater or food processor with a grate attachment, shred potatoes, carrots, parsnips and onion and add to the bowl. Dust flour over vegetables and mix well.

Heat a large nonstick skillet over medium heat and add oil. Add latke mixture in one layer, pressing down to promote a crispy sear. Cook for 5-6 minutes or until golden brown. Using a plate, flip latke on the plate. Then place skillet over the plate to flip the latke.

Cook for an additional 5-6 minutes. Remove and top with chopped parsley and carrot tops. Squeeze lemon juice over greens and season with more salt if desired.