Rainbow root vegetable latkes
This mixture of root vegetables produces a wonderfully earthy latke, suited to both sweet and savoury toppings. Try traditional soured cream and smoked salmon, or apple sauce and a sprinkle of cinnamon.
Ingredients
- unflavoured oil (such as sunflower or rapeseed), for frying
- 1 large onion, finely chopped
- 1 large garlic clove, crushed or grated
- 2 large free-range eggs
- 40²µ/1½´Ç³ú plain flour
- ½ tsp baking powder
- 1 parsnip, grated
- 1 small sweet potato, grated
- 1 small beetroot, grated
- sea salt and freshly ground black pepper
Method
Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside.
Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute.
Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately.
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