Jerusalem Latkes

Ingredients

5½ cups / 600 g peeled and grated fairly waxy potatoes such as

Yukon Gold

2¾ cups / 300 g peeled and grated parsnips

⅔ cup / 30 g chives, finely chopped

4 egg whites

2 tbsp cornstarch

5 tbsp / 80 g unsalted butter

6½ tbsp / 100 ml sunflower oil

salt and freshly ground black pepper

sour cream, to serve

Directions

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 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 ⅜ inch / 1 cm thick and 3¼ inches / 8 cm 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 on the side.