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Latkes

March 9, 2016 Filed Under: Vegetarian Meals

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Latkes

  • Author: Yotam Ottolenghi
  • Total Time: 20
  • Yield: 4 1x
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Ingredients

Scale
  • 3 cups peeled and grated potatoes
  • 1 1/2 cups peeled and grated parsnips
  • 1oz chives, finely chopped
  • 4 egg whites
  • 2 Tbsp cornstarch
  • 5 Tbs unsalted butter
  • 1/2 cup sunflower oil
  • salt and freshly ground
  • black pepper
  • soured cream, to serve

Instructions

  1. Drain the grated potatoes: Place grated potatoes in a colander and squeeze with your hands. Once most of the water has been removed, spread potatoes onto 2 sheets of paper towel (or a dishtowel) and let dry.
  2. In a large bowl, combine potatoes, parsnips, green onions, egg whites, and cornstarch. Stir until well combined.
  3. Heat butter and oil in a large skillet. Once the pan and oil are hot, take about two tablespoons of the potato mixture into your hands and form into a thin patty. Carefully place the latke into the hot oil mixture and repeat until the skillet is full (latkes should not be touching). Fry on the first side for about 5 minutes, or until the underside is golden brown. Flip latkes and fry for about 5 minutes more.
  4. Remove latkes from the oil with a slotted spoon and place on a serving plate. Keep warm in an oven heated to 200 degrees if necessary.
  5. Repeat process until all the potato mixture is fried, about three batches.

Notes

  • Not included in the Large Real Food Boxes: Cornstarch, Butter (3-5 Real Food Large do include butter), Cooking Oil, S&P

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