bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

authorLocations

authors

paywallTypes

corrections

sponsorType

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

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: 
1 medium onion, peeled
750 grams starchy potatoes, peeled
1 large egg, whisked
Potato flour (also called potato starch), as needed
Fine sea salt and freshly ground black pepper
Cooking oil, for frying
Accompaniments of your choice

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.

 


 


‘It just unleashed the inner me’: how fried chicken became the focus of first cookbook by Susan Jung since ending her 25 years as the Post’s food editor

How to make veal tartare with pickled shallot and Parmesan-paprika palmiers – a fancy dinner party starter that’s lean, light and elegant

How to make empanadas with cream cheese pastry, filled with potato, Spanish chorizo and onion and baked

How to make butterflied leg of lamb with garlic, anchovies and moutarde violette; and pearl couscous with lemon, Parmesan and mint

Susan Jung's recipes

Quick breakfast recipe: Latkes, with your choice of topping

Latkes

Lifestyle

Food & Drink

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