Potato fritters (latkes)

Latkes are a popular fried potato snack traditionally eaten by Jewish families during the Hanukkah festival. The process of deep-frying the latkes in this symbolic ingredient ensures the fritters are moreish and crisp.

• makes

  18

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 1 onion, grated 
• 4 small desiree potatoes, peeled, grated 
• 1 large zucchini, grated 
• 3 eggs, lightly beaten 
• 50 g (½ cup) coarse matzo meal (see Note)
• 1 tsp bicarbonate of soda 
• vegetable oil, to deep-fry 
• sour cream, to serve

Instructions

Place onion, potatoes and zucchini in a clean tea towel, then squeeze out any excess liquid. Transfer to a large bowl with eggs, matzo meal and bicarbonate of soda. Stir until a smooth batter. Season with salt and pepper.

Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches of 6, gently drop 1 tbsp mixture into oil and fry, turning halfway, for 5 minutes or until crisp and cooked through. Remove with a slotted spoon and drain on paper towel. Keep warm while repeating with the remaining batter. Serve immediately with sour cream.

Note• Matzo meal is available from the kosher section of supermarkets.

Photography by John Laurie.

As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Cook's Notes

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.