1medium russet potatoor other starchy kind, pealed
1medium parsnippealed
2tbsppotato starch
1egg
1/2tspsalt
2tbspgreen onions green topssliced
4tbspolive oilor any other oil to fry
For the Mayonnaise
3/4cup200 ml olive oil
1egg
2tsplemon juice
1/2tspsalt
1/2tspturmeric
Instructions
For the Latkes
On the large holes of a box grater, grate the potato and parsnip.
Pile the mixture on a clean dish towel and squeeze out excess liquid. This is an essential step for cooking the perfect latkes.
Transfer to a bowl and mix in the potato starch, egg and salt until well blended. Finally gently mix in the green onions.
In a large nonstick skillet, heat oil over medium. Carefully drop into the skillet a big tablespoon of the potato and parsnip mixture, pressing to flatten.
Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with mayonnaise.
For the Mayonnaise
Put all the ingredients by the order above into a tall slim cup.
Blitz with a stick hand blender for approx. 3 minutes or until desired consistency.
Serve with latkes.
Notes
For a traditional latke you can use another potato instead of the parsnip.