Makes 12 latkes
This recipe is from Israeli chef Tamimi. It combines potatoes, parsnips and chives. It tastes like a flavorful latke with a secret twist. People will not know what the twist is but there won’t be too many leftovers to let them keep guessing.
5 1/2 cups peeled and grated fairly waxy potatoes such as Yukon Gold
2 3/4 cups peeled and grated parsnips
2/3 cup chives, finely chopped
4 egg whites
2 tbsp cornstarch
5 tbsp unsalted butter or margarine
6 1/2 tbsp sunflower oil or other neutral oil like canola or vegetable oil
salt and freshly ground black pepper
sour cream or applesauce 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 potatoes out on a clean kitchen towel to dry completely.
In a large bowl, mix together the potato, parsnip, chives, egg whites, cornstarch, 1 teaspoon 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 latke mix, squeeze firmly to remove some of the liquid, and shape into thin patties about 3/8 inch thick and 3 1/4 inches in diameter. Carefully place as 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 or applesauce on the side.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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