Potato latkes are a potato pancake with grated potato, mixed with flour, egg, often flavored with grated onion or garlic and seasoning, then shallow-fried. . Potato latkes are traditionally served with sour cream and apple sauce as part of a main meal, or with pickled cucumbers and smoked salmon.
Grating the potatoes and onions together with machine, will save you so much time. We find using the Magimix or Thermomix grating attachment works wonders. The biggest tip for the crunchiest latkes, is to squeeze and remove all the liquid from the potatoes and onion, discarding the liquid.
1kg potatoes, peeled
1 onion, peeled
2 tablespoons plain flour
1 free-range egg, beaten
salt and freshly ground pepper
Oil for frying
Finely grate the potatoes and onions together, then place in a colander and squeeze out as much liquid as possible. Place potatoes and onion in a large bowl and combine with flour, egg and salt and freshly ground pepper.
Heat the frying pan until moderately hot and then add oil just prior to adding the latke mixture. Place heaped tablespoons of the mixture into the pan, turning over the latke, only once when the edges turn golden brown. If the heat is too high, the latkes will become dark-brown on the outside before they are cooked inside.
Prepare a tray, covered with greaseproof paper. When you remove the latkes from the pan, the paper soaks up the excess oil and keeps the latke crisp. The latkes can be made earlier prior to serving, and placed in the oven to heat them up prior to service.
Serve the latkes hot with pickled cucumbers and meat or with sour cream and apple sauce.