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.