Spicy Carrot and Parsnip Latkes



2 carrot shredded

1 parsnips sherred

1/2 cup gluten-free flour

1 tsp cumin

1 tsp tumeric

1 tsp dried basil

1 tsp dried oregano

1 tsp dried pepper flakes

Salt and pepper to taste

Olive oil for deep frying

1 handful of spring onions, finely chopped

1 sprig of fresh cilantro, finely chopped


Heat oil to medium temperature in a frying pan, and combined all the ingredients in a bowl. And mixed together until combined then using your hand to take a medium size of the mixture and flattened in your hand and gradually place in hot oil to fry on both sides for an at 5 minutes on each side until browned then place on a plate with paper towels to drain off the oil, continue until finished and served with chutney if you wish to do so.


  1. PoojaG says:

    Wow I’ve never had anything like this but it looks delicious!

    Liked by 1 person

    1. DFV Queen says:

      First time trying it, had so much parsnips wasn’t sure what to do with it.


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