This holiday season, take your latkes to the next level with Vermont Creamery’s new cultured sour cream—destined to become your new favorite. What makes this sour cream so different? It has higher milk fat content (22 percent vs. the standard 18 percent), which gives it a noticeably more indulgent consistency. Supple and smooth, Vermont Creamery’s sour cream will add new depth to your cooking, elevate your baking, and lend richness to everything you dollop it on.
Root Vegetable Fritters with Vermont Creamery's Cultured Sour Cream
- 1 cup peeled and grated parsnips
- 1 cup peeled and grated sweet potato
- 1 large shallot peeled and minced
- 3 tablespoons fresh parsley finely chopped, plus extra for garnish
- 1/3 cup chickpea flour
- 1/2 teaspoon garlic powder
- 1 large egg lightly beaten
- 1/4 teaspoon sea salt
- 1/2 teaspoon pepper
- 1-2 tablespoons coconut oil
- Flaky sea salt for garnish
- Place a mesh strainer over a medium sized bowl. Line with a dish towel and add shredded parsnips and sweet potato. Gather sides of dish towel together, keeping contents in the middle and squeeze until liquid seeps into bowl.
- Drain liquid and return shredded vegetables to bowl. Add shallot, parsley, flour, egg, garlic powder, salt and pepper. Gently mix until well combined.
- Lay four full-sized paper towels in a stack on a cutting board.
- Heat oil in a heavy-bottomed pan over medium heat until sizzling. Using a 1/4 measuring cup or cookie scoop, scoop vegetable mixture into pan, leaving space between each to fritter flip. They should be about 2" in diameter.
- Cook for about 2-3 minutes per side, until brown and crispy.
- Transfer fritters to paper towel-lined cutting board to absorb any excess oil and sprinkle with flaky sea salt. Let cool slightly before transferring to a serving dish; garnish each fritter with a dollop of sour cream and fresh parsley.