Fall Latkes

Latkes are one of my favorite things to make. They are so versatile, easy to throw together and delicious. I got home late from work one night and needed to throw together a quick dinner. I had parsnip, potato and apple in my fridge so I grabbed them and threw together these yummy little cakes. The smoked paprika adds a delicious, smoky element, while the sage adds a subtle green flavor. I topped them with homemade apple butter and sour cream. Needless to say, we went to bed with happy, full bellies.



  • 2 potatoes
  • 1 parsnip
  • 1 medium apple
  • 1/4 small white onion
  • 3 T gluten free flour
  • 1 T The Philosophie Green Dream (optional)
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried sage
  • 1/4-1/2 tsp salt
  • ground black pepper to tase
  • Ghee for frying

First thing you will need to do is squeeze some of the water out of the potatoes. Shred the potato with a food processor or cheese grater. Place the potatoes into a clean kitchen towel and gather the ends squeezing the potatoes over a sink until most of the water is gone. Place potatoes back into a medium bowl. Shred parsnip, apple and onion. Add flour, superfood powder, paprika, sage and salt (adjust to taste) and pepper. Mix everything together until coated by flour.






Heat a cast iron skillet on medium/high. Place 1 tablespoon of ghee in the pan. Shape mixture into 2-3 inch patties. Place the patties into the hot pan and press down on the backs of them with the back of a spatula. Cook until golden brown and crisp (about 3-5 minutes) on each side. Remove from pan and let rest on a paper towel lined plate. 


To Plate: Place latkes on a plate and top with a dollop of apple sauce or apple butter and sour cream. You can top with green onions or chives.