Potato Latkes

I have a fridge full of potatoes as the moment and I don’t even remember how they all got there. So I was thinking of interesting things to do with potatoes and remembered making delicious Potato Rosti in one of the Restaurants I used to work in. I started looking up recipes for this Swiss fried potato cake but they seemed over-complicated and confused. No one seemed to agree on what sort of potato to use – waxy or floury and some recipes mentioned boiling the potatoes first before grating them.I wanted something quick and easy for the kids tea.

So I turned instead to a less known cousin of the Rosti – Potato Latkes. Being almost identical but thinner, they are much easier to cook and there is less chance of an overcooked outside and a raw middle. There is nothing worse than a raw potato. What I can’t agree on is the traditional accompaniment of sour cream and apple sauce when what they really need is my favourite – sour cream and sweet chilli sauce. Delicious.

Potato Latkes

2 large potatoes (450g)

1 medium onion, finely chopped

1 large egg, lightly beaten

1/2 teaspoon salt

1/2 to 3/4 cup olive oil

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch non-stick frying pan over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to frying pan as needed. Serve hot.

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