Potato Latkes are delicious there is no question about that, ignore anyone who tells you Latkes are only for Hannukah as that’s a load of rubbish, Latkes are for Breakfast, Lunch, Dinner or snack time and can be made using a whole host of vegetables and even fruit.
Potato Latkes are and will always be my favourite as they go so well with everything from poached eggs to a roast dinner.
I’m certainly not a traditionalist, I like to cook my Latkes in ghee! Yes you did read that right, I cook my Latkes in ghee as it adds an incredible sweetness to the pancake, don’t turn your nose up until you have tried it.
To make 20 Latkes you will need:
2 onions3 eggs
salt & Pepper
between 30g to 90g plain flour
oil for frying (or ghee)
Peel potatoes and grate in a food processor with the onions.
Drain the mixture well using a muslin cloth.
Pour the potato mixture into a large bowl and add the beaten eggs, salt and pepper and enough flour so that the mixture holds together.
Pour a splash of oil into a large, deep frying pan (I used my tower colour changing pan). Heat the oil over medium-high heat.
Carefully drop a handful of the potato mixture into the hot oil, Flatten the pancake slightly so the center will cook.
Fry for several minutes on each side until golden brown and cooked through, drain on some kitchen roll.