LATKE. 22/01/13
These easy-to-make potato pancakes offer a delicious combination of crunchiness and softness.
INGREDIENTS METHOD

These potato pancakes are really easy to make and a brilliant alternative if you’re bored with the usual roasted, mashed or boiled varieties. They can be eaten as a starter or side dish and work particularly well as an accompaniment to a meat stew.

 

Makes 6

 

1kg/2.2lb potatoes, peeled

2 eggs

Olive oil, for frying

Apple sauce and/or sour cream, to serve

Grate the potato into a bowl of cold water. Drain into a colander and squeeze as dry as possible by pressing them against the sides of the colander and squeezing them in your hands. You’re trying to remove as much starch from the potato as possible so that the pancakes are lovely and crisp.

 

In a large bowl, beat the eggs with 2 teaspoons of salt and a good pinch of black pepper. Stir in the potato and mix well with your hands.

Cover the base of a frying pan with ½cm of oil and place over a medium-high heat. Very carefully place heaped tablespoons of the mixture into the pan and flatten with the back of the spoon. Lower the heat to medium and cook on each side for about 3 minutes until the latkes are golden and cooked in the middle. Keep an eye on the temperature as if it is too high, they will cook on the outside before the inside is done.

 

Transfer to kitchen paper and keep warm while you fry the rest of the mixture. Season with a little extra salt if necessary and serve as a side or with apple sauce or sour cream

 

Photo © Andrew Crowley

PRAWN AND SWEETCORN PAKORAS.
13/09/14
ADANA KOFTE AND GRILLED TURKISH BREADS.
16/08/14
GRILLED TEQUILA PRAWNS WITH AVOCADO SALSA.
09/08/14
MORCILLA AND POTATO QUESADILLA WITH GUACAMOLE.
09/08/14
RICE-AND-HERB STUFFED TOMATOES.
02/08/14
PIEDMONTESE PEPPERS.
19/07/14
COURGETTES FRIES WITH LEMON AND FETA SAUCE.
12/07/14
NEW POTATOES AND ASPARAGUS ROASTED IN A BAG.
21/06/14
QUICK CAULIFLOWER CHEESE.
24/01/14
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH.
24/01/14
MIDDLE EASTERN CHRISTMAS STUFFING.
14/12/13
THE ULTIMATE CHRISTMAS SIDES.
14/12/13
CAPONATA.
02/08/13
MANGO, TOMATO & AVOCADO SALAD.
19/07/13
KERALAN ASAPARAGUS & COCONUT THORAN.
09/05/13
JAPANESE WILTED GREENS WITH SESAME.
15/04/13
GOOSE FAT POTATOES.
15/12/12
CABBAGE & SMOKED BACON WITH SAGE.
15/12/12
LATKE. 22/01/13
These easy-to-make potato pancakes offer a delicious combination of crunchiness and softness.
INGREDIENTS

These potato pancakes are really easy to make and a brilliant alternative if you’re bored with the usual roasted, mashed or boiled varieties. They can be eaten as a starter or side dish and work particularly well as an accompaniment to a meat stew.

 

Makes 6

 

1kg/2.2lb potatoes, peeled

2 eggs

Olive oil, for frying

Apple sauce and/or sour cream, to serve

METHOD

Grate the potato into a bowl of cold water. Drain into a colander and squeeze as dry as possible by pressing them against the sides of the colander and squeezing them in your hands. You’re trying to remove as much starch from the potato as possible so that the pancakes are lovely and crisp.

 

In a large bowl, beat the eggs with 2 teaspoons of salt and a good pinch of black pepper. Stir in the potato and mix well with your hands.

Cover the base of a frying pan with ½cm of oil and place over a medium-high heat. Very carefully place heaped tablespoons of the mixture into the pan and flatten with the back of the spoon. Lower the heat to medium and cook on each side for about 3 minutes until the latkes are golden and cooked in the middle. Keep an eye on the temperature as if it is too high, they will cook on the outside before the inside is done.

 

Transfer to kitchen paper and keep warm while you fry the rest of the mixture. Season with a little extra salt if necessary and serve as a side or with apple sauce or sour cream

 

Photo © Andrew Crowley

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