Rainbow root vegetable latkes recipe
 This mixture of root vegetables produces a wonderfully earthy latke, suited to both sweet and savoury toppings. Try traditional soured cream and smoked salmon, or apple sauce and a sprinkle of cinnamon. unflavoured oil (such as sunflower or rapeseed), for frying1 large onion, finely chopped1 large garlic clove, crushed or grated2 large free-range eggs40g/1½oz plain flour½ tsp baking powder1 parsnip, grated1 small sweet potato, grated1 small beetroot, gratedsea salt and freshly ground black pepper unflavoured oil (such as sunflower or rapeseed), for frying 1 large onion, finely chopped 1 large garlic clove, crushed or grated 2 large free-range eggs 40g/1½oz plain flour ½ tsp baking powder 1 parsnip, grated 1 small sweet potato, grated 1 small beetroot, grated sea salt and freshly ground black pepper Method Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside.Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute.Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately. Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside. Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside. Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute. Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute. Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately. Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately.