Thursday, 29 March 2007

Parsnip and Potato Latkes

Makes about 16 latkes. These are for Greg as they are from his favorite site Epicurious and because he had latkes at his 21st party.

1 large baking potato (8 to 10 oz)
1 tablespoon fresh lemon juice
2 medium parsnips (1 lb total), peeled and coarsely grated
1/4 cup all-purpose flour or corn flour
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup vegetable oil

Accompaniment: smoked salmon and/or sour cream
Special equipment: a thin (fine-weave) kitchen towel

1. Preheat oven to 140°c to keep the latkes warm.
2. Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. 3. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
4. Heat oil in a 12-inch nonstick frying pan over moderate heat until hot but not smoking. Spoon tablespoons of the latke mixture into the frying pan, then flatten into rounds with a slotted spatula.
5. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side.
6. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking

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