It’s official, I have fallen in love with the free-from magazine series.
They sometimes feature recipes from other authors, and quite often their picks are pretty fantastic. These are the same people who gave me the recipes for making gluten and dairy free hot cross buns mind you! I do want to try a lot of their pastry recipes, but I hesitate about putting them up here because they require a longer list of flours than I usually like to write about. I don’t want to put recipes up here that might be too inaccessible for people who can’t shop for unusual flours. So I’ll think more on that!
In the meantime, I wanted to share this recipe for carrot and parsnip latkes, by Jennifer Robins and Simone Miller, as shown in the free from magazine series. I like fritters and latkes a lot. And these are both quick, delicious and easy to make – although grating parsnips is surprisingly arduous and frustrating, I will admit. But the general consensus is that these are even nicer than the zucchini and bacon fritters I have posted about on my blog! Which is a rather high bar to surpass!
Jennifer Robins and Simone Miller’s
Carrot and Parsnip Latkes
Serves: 2-3, Prep:25-30 mins, Cook: 20 -25 mins
- 3 large parsnips, peeled and grated
- 4 carrots, peeled and grated
- 30g tapioca starch
- 3 x large eggs
- 15g chives, minced
- 1 tsp salt
- oil, for frying
- Mix all the ingredients together in a large bowl.
- Heat oil in a large pan over medium to high heat, line a plate with some paper towel and set aside.
- NOTE: You want a kind of thin layer of oil to help the latkes get nice and crisp.
- Place very large spoonfuls of the mixture into the pan and flatten into a pancake shape.
- Cook for 2-3 minutes on each side, or until both sides are nice and browned. Then remove to the lined plate and let the excess oil get absorbed by the paper towel.
- Repeat with all remaining mixture.