Latkes
Latke means small pancake. Its name is originally the East Slavic ‘Oladka’ and via Yiddish became Latke, traditionally cooked for Hanukkah and made with potato, onions, eggs, flour and fried in oil. We had so many parsnips from the vegetable garden that I mixed some with the potato. Topped with soured cream these are delicious as a canape. They could also be served alongside a hearty meat. I served them with fish originally and they proved a little heavy as an accompaniment, hence my hearty meat suggestion. The recipe listed contains feta and herbs, but add or take away what you wish. If you make potato latkes, then replace the quantity of parsnips with potato.
Makes 16-20
INGREDIENTS
150g potatoes, peeled
260g parsnips, you don'‘t have to peel them but do if you like.
1 onion
1 tsp salt
1 tsp mixed herbs
200g feta cheese
2 eggs
80g gluten free self raising flour or potato flour with 1/2 tsp gluten free baking powder.
Flavourless oil such as vegetable or olive
Grate the potatoes into a large bowl and add salt. Grate the parsnips on top of the potatoes followed by the onion.
Put the veg into a clean tea towel, twist and squeeze it over the sink to remove liquid.
3. Tip the veg back into the bowl and stir in the herbs, crumble in the feta and add the eggs then the flour.
4. Heat about 1cm high of oil in a pan until hot to sizzle.
5. Form patties with the mixture and place them in the oil, frying for about 2 minutes on each side until golden and crisp.
6. Drain on kitchen paper and keep warm until needed.
7. For a bit of luxury these could be made very small and served as a canape with soured cream and caviar.
