Potato latkes
6 to 8
Easy
20 minutes
20 minutes
I love potato latkes; they’re the absolute go-to when you’ve run out of ideas to feed your kids or if you want to serve a delicious cocktail snack. You can make them gluten free by substituting cake flour with potato flour. The oil must be rather hot when frying them, and the secret to perfectly crispy latkes is only turning them once in the pan.
Ingredients
Method
- 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
Ingredients
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.
Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones
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