A lip-licking latke recipe – to be enjoyed with generous dollops of sour cream. Wishing you a very happy and peaceful Chanukah.
Makes 8-10 latkes. Recipe by Michelle Rose.
1kg baking potatoes, peeled, soaked in cold water until needed
1 onion, peeled
25g plain flour or fine matzoh meal
1 free-range egg, beaten
Salt and paper
Olive oil or vegetable oil for frying
For the latkes, 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 turn 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 towel.
Serve the latkes hot with sour cream (or smirtana as it is called in Belarus)