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Potato Latkes
Try a new way to cook potatoes
|
Serves |
4 |
|
Prep time |
15 minutes |
|
Cook time |
10 minutes |
Potatoes are the most versatile vegetable going. Boil them, mash them, roast them or grate them up and fry them with flour and onion -just like we do in this recipe! This traditionally Jewish dish hails from Germany where they are often sold at winter markets.
Ingredients
| 2 | large potatoes |
| 1 | medium onion |
| 4 tbsps | plain white flour |
| 1 tsp | baking powder |
| 2 tsps | vegetable oil |
Method
- Begin by peeling the potatoes and grating them into a bowl. Transfer the grated potato into a sieve and use the bowl or a fork to press the water out until they are dry and then put them a mixing bowl.
- Chop up the onion into small pieces and add it to the mixing bowl with the flour and the baking powder.
- Heat the oil on a medium heat in a pan. Using your hands take out a small ball of the potato mixture and place it in the pan. Using a spatula, gently flatten the ball so it is about an inch in thickness. Fry for 2/3 minutes or until the cake is golden brown and crispy and then flip it over and repeat.
- Once the cake is golden brown all over, remove from the pan and place in a bowl lined with kitchen towel to dry.
Chef’s tips
Serve with a variety of sauces: apple, blueberry or sour cream. Or, even serve with sugar and cinnamon to turn them into a dessert!