Posted by: Joan Spiller | June 12, 2011

Potato Latkes – Recipe


Looking for a different but simple way to serve the ‘umble spud? Try these! Crunchy, with a hint of onion – my mouth is watering thinking about them! Yum.

I’ve modified these a bit, so they’re more a cross between a patty and a latke. I’ve seen recipes which contain flaked fish in the mixture or the addition of parsnip, or kumara .. And of course, you could add your fave herbs too – go wild!

They’re a good thing to get the kids to make – as they’re pretty hard to screw up and it means the kids feel they made something a bit more satisfying than just ‘basic’ food.

2c floury (ie Agria) potatoes – peeled and grated
1 small onion – peeled and grated
3 eggs, beaten
2T plain white flour
1&1/2 t salt
1/2c rice bran oil for frying

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. Another way to do this is to put them into a sieve with a heavy bowl on top and then lay on a tea towel to dry them out.

In a medium bowl stir the potatoes, onion, eggs, flour and salt together.

In a large heavy-bottomed frypan (cast iron is best) over medium to high heat, heat the oil until hot.

Place large spoonfuls of the potato mixture into the hot oil, pressing down to form 1cm thick “patties”.

Cook until they are golden on both sides, drain on paper towels.

Serve hot. I like to garnish them with finely snipped chives or spring onion greenery ..

These are grate (hah) with salad and any meat dish .. or if you’re after some carbs in a big breakfast, look no further!

 

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