• 1 roasting or baking potato (160g), washed, scrubbed (no need to peel)
• 2 medium-large parsnips (360g), washed, scrubbed (no need to peel)
• 1 French shallot (or small brown onion), peeled
• 1/2 tsp salt flakes, plus extra for sprinkling
• 1/2 lemon
• 2 eggs
• 1/4 cup (35g) plain gluten-free flour (or matzo meal)
• 1/4 tsp ground white pepper
• 1/2 cup (125ml) sunflower oil and/or peanut oil
SERVING SUGGESTIONS
• Salmon roe
• Smoked salmon
• Crème fraiche
• Dill or chervil sprigs
• Lemon wedges
1. Line a bowl with muslin (cheesecloth). Coarsely grate the potato, parsnip and shallot into the bowl. Add the salt and squeeze in the lemon juice. Pop the used lemon half in a small bowl of water and reserve.
2. Combine the mixture with your hands, squeezing out any excess moisture. Twist the cloth into a swag, using a wooden spoon as a tourniquet, and hang this over the bowl to catch the liquid; you can also use a sieve or colander to keep it elevated. Let the liquid stand undisturbed for at least 5 minutes to let the starch settle.
3. Beat the eggs in another bowl using a fork. Add the potato mixture, along with the flour and pepper. Scoop out the starch that has settled on the bottom of the first bowl (it’ll feel like runny glue) and add this to the bowl as well. Use your hands or a wooden spoon to combine all the ingredients very well, almost as you would a meat patty.
4. Heat oil over medium heat in a large, high-sided frying pan. Test that it’s ready by adding a little of the mixture – it should sizzle and colour almost immediately.
5. Line a baking tray with paper towel. Using a 1/4 cup (60 ml) measuring cup, scoop out equal portions of the latke mix and shape into flat patties, dipping your hands in your bowl of reserved lemon water every now and then to stop the mixture sticking to your hands.
6. Working in batches, fry the latkes for 3-4 minutes on each side, until golden. Drain on paper towel, sprinkling with extra salt flakes as soon as they come out of the oil. (If you like, you can pop them on a wire rack over a baking tray and keep in a 100°C oven until all the latkes are ready.)
7. Serve warm, as the base for all manner of schmears and toppings – my favourite is the classic creme fraiche (or sour cream) and smoked salmon (or salmon roe), garnished with dill or chervil.
