Latkes from the Cookbook Jerusalem

by Yotam Ottolenghi and Sami Tamimi

 Serves 4 makes 12 Latkes- I've made these myself and they are lighter, less oily and very good!

Ingredients

5/12 cups/600g peeled and grated waxy potatoes such as Yukon Gold

2/3/4 cups/300g peeled and grated parsnips

2/3 cup/30g chives, finely chopped

4 egg whites

2 tbs cornstarch

5 tbs /80g unsalted butter

salt and freshly ground pepper

sour cream to serve

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.

In a large bowl, mix together the potato, parsnip, chives, egg whites, cornstarch, 1 tsp salt, and plenty of black pepper.

Heat half the butter and half the oil in a large frying pan over medium-high heat.  Use your hands to pick out portions of about 2 tablespoons of the large milk squeeze frill to remove some of the liquid, and shape into thin patties about 3/8 inch/1 cm think and 3/14 inches/8 cm in diameter. Carefully place a many latkes as you can comfortably fit in the pan, push them down gently and level them with the back of a spoon. Fry over medium-high heat for 3 minutes on each side. The latkes need to be completely brown on the outside, Remove the fried latkes from the oil, place on paper towels, and keep warm while you cook the rest. Add the remaining butter and oil as needed. Serve at once with sour cream on the side.