Potato Latkes

Name: Potato Latkes
Cuisine: Jewish
Ingredients: 450 g (1 lb) potatoes; 1 tablespoon grated or finely chopped onion; 2 tablespoons plain flour; 2 large eggs, beaten; salt and black pepper; salt and black pepper; vegetable oil for frying

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This is a Jewish dish, and a very tasty one, substantial enough to serve on its own with some slices of garlic sausage and a plate of pickled gherkins. Latkes, definitely not recommended for calorie counters, are made of grated raw potato and onion, bound with egg and flour, and fried until brown on both sides.

Ingredients

450 g (1 lb) potatoes
1 tablespoon grated or finely chopped onion<

Americas
United States
Jews
Side dish
Vegetarian

Method

Peel and grate the potatoes into a mixing bowl. Add the onion and flour, then stir in the eggs and season with salt and pepper. The mixture should be soft enough to drop from a spoon. If it seems too dry or stiff, add another egg.

Heat some oil in a frying pan and, when it is hot, drop in spoonfuls of the mixture and fry until brown on both sides, turning the potato cakes with a spatula