Potato Latkes

One of my favourite ways to cook potatoes is to make potato laktes. Latkes are a traditional Jewish potato dish often associated with Hanukkah but eaten throughout the year. These delicious pancakes are made from grated potatoes, onion, eggs and flour or matzo meal seasoned with salt and pepper. The mixture is shaped into small patties and fried until golden brown and crispy! Once you make these once you'll make them again and this is a pushy recipe. They're perfect for breakfast or brunch and can be served with applesauce, sour cream or smoked salmon.

Potato Latkes are easiest done in a food processor with a grating attachment. Peeling and grating by hand is possible, if not tiresome and for this reason I definitely recommend using the machinery especially if you have small potatoes as I did.

Potato Latkes

An Original Recipe by Lorraine Elliott

Preparation time: 5-15 minutes (depending on method)

Cooking time: 4 minutes per batch

Makes: 12-15 latkes

• 650g/1.4lbs potatoes, peeled and halved or quartered (depending on size)
• 1 large white onion, peeled and halved
• 1 large egg, beaten
• 2 tablespoons plain all purpose flour or fine matzo meal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup/125ml/4flozs oil for frying

Step 1 - Grate the potatoes and onion in the food processor or manually do this using a grater. Place the grated potato and onion in a teatowel or a double layer of paper towels and squeeze well to extract all of the liquid. Repeat this process to ensure that the potato is very dry.

Step 2 - Add the potato and onion to a large bowl with the beaten egg, flour, baking powder and salt and mix with your hands so that the potatoes, egg and flour are well distributed.

Step 3 - Heat half of the oil in a frying pan on medium high heat. Dollop small rounds (around 2 tablespoons) of the potato mixture and spread out so that it is a small pancake. Fry for 2 minutes on one side and then gently turn over and fry for another 2 minutes. Place on paper towels to drain and repeat using the remainder of the oil when the pan runs dry.