Potato Latkes
Over a year ago
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Ingredients
- 4 Large Potatoes
- ½ Medium Onion
- 2 Eggs
- 1 level tsp Salt
- 4 level tbsp Plain Flour
- Pinch Baking Powder
- Flavourless oil for frying
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Delicious fried potato latkes - can be made anytime but definately a firm family favourite for Hanukah
Method
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1
1. Use a food processor to grate the potatoes. This should be done a maximum of 15 mins before you are going to fry them.
2. Put grated potato into a metal sieve and press down with a spoon to get rid of as much moisture as possible. Leave to drain.
3. Put the onion, eggs, salt and flour into the food processor and process until smooth about 5 secs.
4. Add the drained potatoes and pulse for 3-4 seconds.
5. Put oil into heavy frying pan.
6. When the oil is hot put in tablespoons of mixture flattening each latke with the back of a spoon.
7. Cook over a moderate heat for about 5 minutes each side until a rich golden brown.
8. Drain on crumpled kitchen paper then serve as soon as possible
Just simply delicious