Potato Latkes
- 750g starchy potatoes,
- 1 onion, grated finely
- 2 tblspns plain flour
- 1/3 cup (80ml) olive
- 2 eggs, beaten lightly
- 1tspn salt
-
Pepper to taste
Cover the grated potatoes in a large bowl with cold water for 10 minutes. Drain. Then add the onion to the bowl, mix the potato and onion well, then squeeze out as much moisture as possible. Add the eggs, flour, and salt and pepper.
Heat olive oil in a large frying pan. Spoon into the frying pan 2 tablespoons of the potato mixture for each latke. Cook for 2 minutes or until golden. Drain the latkes on a paper towel.
Traditionally Latkes are served at Hanukkah, the Jewish festival that is celebrated at a similar time to the Christian festival of Christmas. Latkes can be served as an accompaniment to savoury dishes, or as a sweet dish when you dust the latkes with cinnamon and sugar (but don’t add the onion). They are often served, both savoury and sweet, with apple sauce.