Parsnip Latkes with Sour Cream and Trout Roe Recipe - Great British Chefs
These parsnip latkes are a fun variation on the traditional potato latkes and the sweetness of the parsnip contrasts with the sour cream and salty trout roe perfectly.
Ingredients
- 2 tbsp of Doves Farm Organic Self Raising White Flour
- 2 Freshlay Farms Golden Yolker® eggs, lightly beaten
- 2 tbsp of fresh chives, finely chopped, plus extra for garnish
- 400g of parsnip, peeled and grated
- salt
- freshly ground black pepper
- vegetable oil, for frying
- 100g of sour cream
- 50g of trout roe, or use salmon roe
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