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Parsnip Fritters with Gruyère

Gruyère’s nutty, caramel flavor brings out the natural sweetness of parsnips in these crispy, cheesy, and highly addictive latkes. If your parsnips are very large, remove the woody, fibrous core before grating. The fritters can be made a few hours ahead and held at room temperature or even up to a day in advance if kept refrigerated—just crisp them up in in the oven before serving.
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Ingredients
  

  • 1 pound parsnips peeled and cored if necessary
  • 1 large russet potato peeled
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt plus more to taste
  • ¼ teaspoon freshly cracked black pepper plus more to taste
  • ⅛ teaspoon ground nutmeg
  • 1½ tablespoons finely chopped fresh thyme
  • 1½ tablespoons finely chopped fresh parsley plus more to garnish
  • 1 cup grated Gruyère cheese about 4 ounces
  • 2 large eggs lightly beaten
  • Neutral oil such as vegetable, canola, or grapeseed, for frying
  • Sour cream for serving

Instructions
 

  • Heat oven to 250°F and line a large rimmed baking sheet with parchment paper. Set aside.
  • Grate parsnips and potato on large holes of a box grater or in a food processor. Squeeze handfuls of vegetables over a sink to remove as much liquid as possible. Toss with lemon juice and garlic in a large bowl.
  • Whisk together flour, baking powder, salt, pepper, nutmeg, and fresh herbs in a small bowl. Add mixture to vegetables, add Gruyère, and toss to combine. Stir in eggs and mix until combined. Season with salt and pepper.
  • Warm 3 to 4 tablespoons oil over medium heat in a large cast-iron skillet. Scoop large spoonfuls (2 to 3 tablespoons) of parsnip-potato mixture and drop into hot oil. Gently flatten each dollop with a spatula to create a flat disk. Cook until golden brown, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes.
  • Transfer cooked fritters to a paper towel–lined plate, then move to prepared baking sheet and keep warm in oven while you fry remaining batches, adding more oil to skillet as needed.
  • Garnish fritters with parsley and serve with sour cream on the side.