Parsnip latkes with sour cream and trout roe
- Side
- around 10 latkes
- 30 minutes
These parsnip latkes are a fun variation on the traditional potato latkes and the sweetness of the parsnip contrasts with the sour cream and salty trout roe perfectly. Serve them as a festive breakfast, brunch or even as a canapé.
Ingredients
Metric
Imperial
- 2 tbsp of self-raising flour
- 2 Freshlay Farms Golden Yolker® eggs, lightly beaten
- 2 tbsp of fresh chives, finely chopped, plus extra for garnish
- 400g of parsnip, peeled and grated
- salt
- freshly ground black pepper
- vegetable oil, for frying
- 100g of sour cream
- 50g of trout roe, or use salmon roe
Method
Whisk together the flour, eggs and chives in a large bowl. Stir in the parsnips with a spoon until evenly combined, and season with salt and pepper to taste
- 2 tbsp of self-raising flour
- 2 Freshlay Farms Golden Yolker® eggs, lightly beaten
- 2 tbsp of fresh chives, finely chopped, plus extra for garnish
- 400g of parsnip, peeled and grated
- salt
- freshly ground black pepper
Preheat your oven to 150°C/gas mark 2
Heat enough oil for shallow frying in a large frying pan over a medium heat
- vegetable oil, for frying
Once the oil is hot, add heaping tablespoons of the parsnip mix, flattening them with the back of the spoon so that they form discs
Cook the latkes for 3-4 minutes on each side, or until they are golden brown and crispy
Drain the latkes on kitchen paper and then transfer them to an oven tray and place in the oven to keep warm. Fry up the rest of the batter
Top each latke with a spoonful of sour cream and a dot of caviar. Sprinkle over some chives, and serve
- 100g of sour cream
- 50g of trout roe, or use salmon roe
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