Tracy’s potato latkes
EasyI love potato latkes, they are the absolute go-to when you have run out of ideas to feed your kids or if you want to serve a delicious cocktail snack. In South Africa, we serve them hot out of the pan sprinkled with cinnamon sugar. The Germans in particular love a latke with stewed apples. The Americans eat them with salt and look at us askance when we serve them with cinnamon sugar. They’re wonderful with smoked salmon and cream cheese, too. You can make them gluten-free by substituting flour with potato flour, this works beautifully. The oil must be rather hot. The secret to a good latke is crispy on the outside and soft on the inside.
Ingredients
Method
- 3 medium potatoes
- 1 t pink salt
- 2 free-range eggs, beaten
- 4 T flour
- vegetable oil, for frying
Method
Ingredients
1. Grate the potatoes on the thick side of the grater. Squeeze out as much liquid as possible, place in a large bowl, then add the salt, eggs and flour. Mix thoroughly. Shape into patties, again squeezing out the excess liquid.
2. Heat the oil in a pan and add the latkes. Do not overcrowd the pan. Fry on one side until golden, then turn and cook until golden. Turn once only. Remove from the and drain on kitchen paper. Serve hot with cinnamon sugar or stewed apples. Or allow to cool slightly and top with cream cheese and smoked salmon.
Production: Khanya Mzongwana
Photographer: Toby Murphy
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