Recipe by Sackville
Whip these potato cakes up in the food processor, fry them and then freeze ahead for super easy food on the day you need them.
Top Review by ladypit
These are fabulous! We love latkes, but don't make them as often as we'd like because of how hard it is to make them and get them to the table hot. This method was genius! I made them in the afternoon and then baked them right before dinner. I'm going to make a big batch of them and freeze them. Thanks!!
- 1 1⁄2 kg potatoes, peeled
- 1 medium onion, peeled and chopped
- 2 large eggs
- 1⁄2 teaspoon salt
- fresh ground pepper, to taste
- 2 -4 tablespoons self-raising flour
- vegetable oil, for frying
for the topping
- 300 g smoked salmon, slices
- 400 ml creme fraiche
- fresh dill sprig
Directions See How It's Made
- Push the potatoes through the fine grater disc of the food processor.
- Remove and drain in a sieve, pushing well to get out as much liquid as you can.
- Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
- Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
- Add more flour if it's at all runny as opposed to just a sticky, thick mess.
- Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
- The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
- Flatten them slightly when you turn them over.
- If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
- Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
- It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
- When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.