Serves: Makes 14-18 small latkes
- 2 potatoes, peeled
- 1 onion
- 2 tablespoons corn starch
- Salt and pepper
- Oil for frying (vegetable or grapeseed oil)
- Using the coarse holes on a hand-held box grater, food processor or a peeler that slices into julienne (like mine), shred the potatoes and onion together.
- Transfer the potato-onion mixture to a bowl. Using both your hands, squeeze the potato mixture vigorously. Squeeze as much liquid as possible out of the potatoes.
- Once you have finished squeezing, let the mixture stand for a minute or two. Now squeeze it again - the crispness of your latkes will depend on the dryness of the potato mixture so it's vital that it's as dry as you can get it!
- Add the corn starch and season generously with salt and pepper. Mix together to ensure it's distributed evenly. Shape the mixture into small cakes by pressing firmly a heaping tablespoon of the potato mix. They should be firm patties.
- Heat a frying pan with vegetable oil on medium heat. Test to see if the oil is hot enough by adding a small amount of the potato mix. If it fizzes, the oil is ready. If it goes golden immediately, the oil is too hot and you should add a little more oil to cool it off.
- Place 4-6 latkes in the pan to fry, be sure not to overcrowd the pan as they need a clear gap between each one. Fry for 2-3 minutes on each side until golden brown. Remove and drain on kitchen towels.
- Serve immediately, while they are piping hot with your desired topping, my personal favourite is sour cream and a few snips of chives.
Let your imagination go wild when it comes to toppings. Traditionally, latkes are a Jewish holiday staple, served with sour cream and apple sauce. Alternatives are:
- Sour cream and smoked salmon
- Honey roasted ham and pickled cornichons
- Brie and any chutney or onion jam
You can serve latkes for a group with drinks such as a canapé, or for meals as an alternative to potatoe hash/rosti. I love having latkes for brunch with scrambled eggs, smoked salmon with a rocket salad for a treat!
Try adding using half sweet potato for the latke mix - it gives a delicious caramel taste to the latke.