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Parsnip latkes with sour cream and trout roe
Ingredients
Metric
Imperial
- 2 tbsp of self-raising flour
- 2 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
SAVE RECIPE
Method
1
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 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
2
Preheat your oven to 150°C/gas mark 2
3
Heat enough oil for shallow frying in a large frying pan over a medium heat
- vegetable oil, for frying
4
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
5
Cook the latkes for 3-4 minutes on each side, or until they are golden brown and crispy
6
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
7
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
First published in 2022
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