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Potato latkes

By Tracy Klass
6 to 8
Easy
20 minutes
20 minutes

Ingredients

  • 3 medium potatoes, peeled
  • 1 t salt
  • 2 free-range eggs, lightly beaten
  • 2 T potato flour
  • vegetable oil, for frying
  • cinnamon sugar, for serving
  • stewed apples with crème fraîche and cinnamon sugar, for serving
  • smoked salmon and cream cheese, garnished with dill and lemon juice, for serving

Method

1. Coarsely grate the potatoes using the thick side of a grater. Squeeze out as much liquid as possible.

2. Place the grated potato into a bowl, then add the salt, eggs and potato flour and mix thoroughly.

3. Heat a generous layer of oil in a pan until very hot, then reduce the heat to medium-high.

4. Shape spoonfuls of mixture into patties slightly smaller than a Marie biscuit and carefully place into the pan.

5. Fry until deep golden on one side, then turn once only and cook until golden on the other side. Remove from the pan and drain on kitchen paper.

Cook’s notes: The oil must be very hot before frying, then reduced slightly. Turn the latkes only once or they may fall apart. Spraying the pan lightly with cooking spray before adding the oil helps prevent sticking.

Find more potato recipes here

Videographer: Romy Wilson

Photographer: Shavan Rahim

Food Assistant: Bianca Jones