Parsnip Latkes with Arugula and Marinated Feta
Ingredients
- 3 ounces feta cheese, crumbled
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon chopped thyme leaves
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- 3 russet potatoes, peeled and thinly julienned
- 3 parsnips, peeled and thinly julienned
- Micro arugula, for garnish
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