Makes approx 18 pieces of the size in the photos.
From a recipe on smittenkitchen.com
110g potatoes (about 2 small)
220g parsnips (about 1 large or 2 medium)
1/2 tablespoon fresh lemon juice
1/2 teaspoon baking powder
1 large egg, lightly beaten
1 tablespoon chopped fresh dill
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Olive oil for frying
Horseradish sauce to serve (the original recipe has instructions to make your own; we bought a good quality ready-made sauce)
Chopped dill to serve
- Peel the potatoes & parsnips and grate them either by hand or using the grating attachment on a food processor. Try to keep the pieces as long as possible. Squeeze out any excess water & transfer to a large mixing bowl.
- Add the lemon juice & mix.
- In a separate small bowl combine the flour, baking powder, dill, salt, & pepper and then add to the grated veg. Stir well so the strands of veg are evenly covered with the flour mixture.
- Whisk the egg and add it to the grated veg and stir well.
- Turn oven on to gas 5 and place a small baking tray lined with foil on the top shelf.
- Heat about 3 tablespoons of oil in a large frying pan. Add forkfuls of the grated veg mix to the pan ( I could fit 4 in my pan) and fry until golden brown. Turn and fry the other side too.
- Transfer the latke pieces to a plate with kitchen towel and leave for a minute or two for the oil to drain. Then place the latkes into the foil-lined tray in the oven to a) keep warm and b) ensure they’re thoroughly cooked.
- Repeat steps 6 and 7 until all the grated veg is cooked. You will need to add more oil to the pan - each latke should sizzle in a couple of millimetres of oil.
- When you’re ready to eat you can serve 4 latkes per person as a starter size portion, or 10 latkes as a main. Add a dollop of horseradish sauce and scatter dill over the top. Eat straight away!
This recipe tastes even better made with vegetables from Community Harvest Whetstone