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.

First published in 2022






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


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
First published in 2022

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