Ingredients

Method

• 4 medium potatoes, peeled and grated
• 55 g flour
• 1⁄2 t baking powder
• 1 t salt
• 1⁄2 t black pepper
• 220 g sliced gherkins, sliced julienne
• 2 T gherkin brine (optional)
• vegetable oil, for frying
• 1⁄2 cup crème fraîche
• 2 T fresh dill, finely chopped
• 2 T fresh chives, finely chopped
• 1 T Woolworths trout roe

Method

Ingredients

1. Place the grated potato in a clean kitchen towel or piece of cheesecloth. Squeeze out as much liquid as possible to ensure crispy latkes.

2. In a large mixing bowl, combine the grated potatoes, flour, baking powder, salt and pepper. Mix until evenly coated. Gently fold in the gherkins and the gherkin brine if using.

3. Heat the oil in a large pan over a medium-high heat. The oil should be about 1 cm deep. Scoop up small handfuls of the mixture and shape into flat pancakes. Fry the latkes in the hot oil in batches for 3–4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.

4. Mix the crème fraîche with the dill, chives and trout roe. Serve the latkes warm with a dollop of the crème fraîche mixture.

Find more potato recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca