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| Potato Latkes
1 kg/ 2 1/4 lb potatoes
2 large eggs
oil for frying
Peel and finely grate the potatoes. Put them straight into colder water,
then drain and squeeze them as you can by pressing them with your hand in a
colander. This is to remove the starchy liquid, which could make the latkes
Beat the eggs lightly with salt, add to the potatoes, and stir well. Firm
the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as
much as 50 ml/ 2 lf. oz., of the mixture and drop into the hot oil. Flatten
a little and lower the heat so that the fritters cook through evenly. When
one side is brown, turn over and brown the other. Lift out and serve very
** You may add black pepper, chopped parsley and finely chopped onion to the
egg and potato mixture.
**Adding 4 T. of potato flour binds the fritters into firmer, more compact
cakes, easier to handle but not quite as lovely to eat.
** serve with a large dollop of sour cream or apple sauce.