By Katie Barber
Latkes
7 steps
Prep:25minCook:15min
We would like to thank our friend Helen Goh, a true perfectionist if ever there was one, for perfecting this Ashkenazi Hanukkah speciality for us. Don't save latkes just for holidays though, they are truly marvelous and a good way to start any meal, or to accompany simply roasted beef. Latkes are often also served sweet. To do this, remove the chive and reduce the salt. Serve warm with soured cream and sprinkled with caster sugar.
Updated at: Thu, 17 Aug 2023 06:36:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories410.4 kcal (21%)
Total Fat32 g (46%)
Carbs27.6 g (11%)
Sugars4 g (4%)
Protein5.5 g (11%)
Sodium218.1 mg (11%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Rinse the potato in a large bowl of cold water. Drain in a colander, squeeze out any excess water and then spread the potato out on a clean kitchen towel to dry completely.
Step 2
In a large bowl mix together the potato, parsnip, chives, egg whites, cornflour, 1 teaspoon of salt and plenty of black pepper.
Step 3
Heat up half the butter and half the oil in a large frying pan over a medium-high heat.
Step 4
Use your hands to pick out portions of about 2 tablespoons of the latke mix, squeeze firmly to remove some of the liquid and shape into thin patties, about 1cm thick and 8cm wide.
Step 5
Carefully place as many latkes as you can comfortably fit in the pan, push them down gently and level with the back of a spoon and fry on a medium-high heat for 3 minutes on each side. The latkes need to be completely brown on the outside.
Step 6
Remove the fried latkes from the oil, place on kitchen paper then keep warm while you cook the rest. Add the remaining butter and oil as needed.
Step 7
Serve at once with soured cream on the side.
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