Parsnip latkes with sour cream and trout roe
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.
- Cooking:
- Serves: 10 persons
Ingredients
- 2tbsp of self-raising flour
- 2eggs, lightly beaten
- 2tbsp offresh chives, finely chopped, plus extra for garnish
- 400g ofparsnip, peeled and grated
- salt
- freshly ground black pepper
- vegetable oil, for frying
- 100g of sour cream
- 50g of trout roe, or use salmon roe
Instructions
Step 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 tasteStep 2
Preheat your oven to 150°C/gas mark 2Step 3
Heat enough oil for shallow frying in a large frying pan over a medium heatStep 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 discsStep 5
Cook the latkes for 3-4 minutes on each side, or until they are golden brown and crispyStep 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 batterStep 7
Top each latke with a spoonful of sour cream and a dot of caviar. Sprinkle over some chives, and serve