Latkes are Jewish potato cakes, traditionally eaten during Hannukah. This recipe uses potato only, gently seasoned with salt and pepper, but some variations use onion as well.
- 6 potatoes
- 2 eggs
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp flour
- 60 ml (¼ cup) oil, for frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel and grate potatoes. Mix all ingredients together, except oil.
Pour oil into frying pan and heat. Drop tablespoons of potato mixture, in batches, into frying pan. Fry latkes until golden brown, then turn and cook other side.
• These are perfect served with apple sauce, or sugar and cinnamon.