Latkes

Ingredients

• 1kg Floury Potatoes, peeled
• 1 Large Onion
• 2 Large Eggs
• 40g Plain Flour
• 1 teaspoon Fine Sea Salt
• 1/2 teaspoon Black Pepper
• Vegetable Oil, for frying
• Sour Cream, for serving
• Apple Sauce, for serving
• Fresh Chives, finely chopped, for serving

Instructions

1. Coarsely grate the potatoes and onion using a box grater or the grating attachment of a food processor.
2. Transfer the grated mixture to a clean tea towel and squeeze firmly over the sink to remove as much liquid as possible.
3. Place the potato and onion in a large bowl and add the eggs, flour, salt, and black pepper.
4. Mix thoroughly until the potatoes are evenly coated and the mixture holds together when pressed.
5. Pour enough vegetable oil into a large heavy-based frying pan to cover the base generously and heat over medium-high heat.
6. Scoop heaped tablespoons of the potato mixture into the hot oil and gently flatten each one into a rough pancake about 1cm thick.
7. Fry the latkes in batches for 3–4 minutes on each side until deeply golden and crisp around the edges.
8. Transfer the cooked latkes to a wire rack or a tray lined with kitchen paper and season lightly with salt while still hot.
9. Continue frying the remaining mixture, adding more oil to the pan as necessary and allowing it to become hot before each batch.
10. Serve the latkes immediately with sour cream, apple sauce, and a scattering of fresh chives.

instructions_source: editorial-classic