A satisfying and quick dish for breakfast, lunch or dinner. Use potatoes instead of parsnips for a more traditional take. Wonderful when served with applesauce, chutney or yogurt.
1 medium celeriac, peeled and grated
1 large parsnip (or substitute 2 medium or one large potato)
½ cup chopped onion
2 large eggs, beaten
3 Tablespoons flour
1 tsp salt, or to taste
pinch red chilli flakes, or to taste
Sunflower oil for frying
Combine celeriac, parsnips and onions in a bowl.
Add flour, salt and pepper, stir to evenly distribute.
Beat eggs and then add to mixture.
Add several tablespoons of oil to a heavy skillet and place over medium heat.
While oil is heating, form vegetable mixture into patties approximately 2–3 inches in width.
Carefully place patties in hot oil.
Fry for about 5 minutes then flip and cook the second side.
When golden brown and crispy, remove from pan and blot on paper towels before serving.
Add more oil to cook remaining latkes.
Serve with a quick homemade applesauce, chutney or yogurt.