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Latkes

Quick breakfast recipe: Latkes, with your choice of topping

Latkes take just 15 minutes to make. I make them often, and have served them for breakfast topped with smoked salmon and chives.

I make latkes often, not just during Hanukkah (which, this year, ends on Sunday). I've served them as a breakfast dish topped with smoked salmon and chives, but I prefer them plain, perhaps with a little sour cream or home-made apple sauce.

Because these are double fried, they can be prepared in advance. Just leave them at room temperature after the first frying (which cooks the potatoes). The second frying, to make them crisp and brown, should be done just before you want to serve them.

Recipe: 

  • Shred the potatoes and onion using the medium blade of a food processor. (You can also do this using a box-type grater, but it's a lot of work.)
  • Put the onion and potatoes in a colander and squeeze out as much liquid as possible, then put them in a bowl.
  • Mix in the egg and salt and pepper to taste, then stir in enough potato flour to form a loose, wet paste. The liquid in the bottom of the bowl should be cloudy and slightly thick.
  • Stir the ingredients frequently so the potato flour is evenly distributed.
  • Pour cooking oil to the depth of about 1.5cm in a skillet. When the oil is hot (180 degrees Celsius), add flattened spoonfuls of the potato mixture.
  • Fry each pancake for a couple of minutes on each side, then take them from the pan and drain on paper towels.
  • After all the latkes have been cooked, put them back in the hot oil to brown them. Drain on paper towels and serve.

 

 

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