Potato latkes recipe
Potato Latkes recipe
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|500 g||potatoes, a mix of floury and waxy varieties|
|1 dash(es)||black pepper, freshly ground|
|1 dash(es)||nutmeg, to taste, optional|
|1 large||egg, beaten|
|2 tbsp||white breadcrumbs|
Peel the potatoes and onion. Grate the potatoes or shred in a food processor (a medium shred is best as the potato retains some structure when cooked). Place the shredded potato into the centre of a clean tea towel. Bring the corners of the tea towel and sides together in one hand so that the potato forms a ball within the towel. Twist the ball of potato against the towel to wring out as much surplus moisture as possible. Tip contents into a bowl.
As an alternative to using a tea towel, my preference is to place the grated potato in a bowl, hold the bowl so that it will allow moisture to drain out and squeeze the potato between your fingers of the other hand, repeating as often as necessary to squeeze all the excess moisture. You will be surprised to see just how much liquid is released!
For a softer, less textured finish that some prefer, place the peeled potatoes in a pan of lightly salted water and bring to the boil. Simmer for 3-5 minutes. Drain and refill the pan with cold water to cool the potatoes. Shred as before, but do not squeeze the potato.
Chop the onion with a sharp knife as finely as possible. I do not suggest shredding or grating it as the process can release a substantial amount of liquid from the onion and there is no point adding moisture when so much has been squeezed out. Add the chopped onion to the potato and mix thoroughly. Add the beaten egg and mix roughly. Add salt, pepper, nutmeg (if wanted), flour and breadcrumbs and mix thoroughly. The mix should be quite firm to the touch. If it feels quite wet, add a little more flour and breadcrumbs and mix again. The mixture should hold together when a small amount is formed into a ball.
If shallow frying, pour sufficient oil into a frying pan to a depth of less than half an inch or 1cm. Heat until the oil is lightly smoking. Reduce heat. If deep frying, I use an electric deep fryer, pour in the specified quantity of oil and set the fryer to 180°C or 190°C.
Take a quantity of the potato mixture and form into a flattened pancake that fits within the size of your hand and about 1/2 inch or 12mm thick. Repeat for the remainder. You should have 8 pancakes of roughly equal size. Dependent upon the size of your pan, fry 2, 3 or 4 at a time for about 6 minutes or until browned. Turn them over two or three times once they begin to colour until evenly coloured on both sides. Drain on two or three layers of kitchen towel.
Serve a portion of two, hot with cold sliced meats, salamis etc. Also delicious with frankfurters, saveloys or wiener sausages. Serve with a mustard of choice and a fresh mixed salad or vegetables of choice.
If there is a surplus, they can be frozen, thawed and rewarmed before serving.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Potato latkes recipe
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