Potato latkes or pancakes are a real treat, but because the potato is grated they do absorb a lot of oil while they are cooking. For this reason it is important to use a good quality oil; pure rapeseed oil is a good choice as it is high in monounsaturated fats which have the healthiest effect on the heart.
Also make sure the oil is very hot before adding the potato. This minimises the time the latkes are in the oil, which reduces the amount of oil they absorb and stops them becoming greasy.
Ingredients (Serves 4-5)
- 1kg baking potatoes, peeled, soaked in cold water until needed
- 1 onion, peeled
- 25g plain flour or fine matzo meal
- 1 egg, beaten
- pinch of salt and freshly ground white pepper
- oil for frying
Finely grate the potatoes and onion and mix together. Place the grated potato and onion into a colander and squeeze out as much moisture as you can. Or roll up the potato and onion in a clean kitchen tea towel and wring well to extract the liquid.
Mix the potato and onion with the flour, egg and salt and freshly ground white pepper.
Heat the oil in a frying pan until moderately hot and then place heaped tablespoons of the mixture into the pan to shallow-fry. Lower the heat to medium, flatten each latke with the back of a spoon and fry for about five minutes on each side, turning over when the edges are golden-brown. If the heat is too high, the latkes will become dark-brown on the outside before they are cooked inside.
Remove the latkes from the pan and drain on kitchen roll.
Serve the latkes hot with soured cream.