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Latkes

5.0(5)

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.

by Sackville·published 2005-08-29

Potato

Servings

50 latkes

Total time

50 min

prep 40 min

Calories / serving

62 kcal

Ingredients (10)

serves

Instructions (12 steps)

01Push the potatoes through the fine grater disc of the food processor.
02Remove and drain in a sieve, pushing well to get out as much liquid as you can.
03Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
04Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.

05Add more flour if it's at all runny as opposed to just a sticky, thick mess.

06Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.

07The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.

08Flatten them slightly when you turn them over.

09If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.

10Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.

11It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.

12When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.