Latkes

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 50 latkes
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement