Side Servings

Potato latkes

Full StarFull StarFull StarFull StarHalf Star
Makes about 24
Easy
30 minutes
30 minute
Wine/Spirit Pairing
Woolworths Ken Forrester SGM Shiraz Grenache Mourvèdre 2018

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 1 kg potatoes
  • 1 medium onion
  • 1 free-range egg, beaten
  • 2 T potato starch
  • salt and white pepper, to taste
  • canola oil, for frying

Method

Ingredients

1. Peel the potatoes and onion, then grate coarsely. Wrap in cheesecloth and squeeze out the excess moisture over a bowl; the drier the mixture, the better.

2. Keep the liquid in the bowl, allowing a few minutes for the starch to settle to the bottom. Carefully pour the liquid away but keep the potato starch.

3. Mix the well-dried potatoes and onion with the egg and potato starch and some seasoning. Drop spoonfuls – 2 T for each latke – into hot oil, spreading and flattening with a fork. Shallow-fry over a medium heat until crisp and golden brown – about 3 minutes a side. Drain on kitchen paper. Serve immediately.

Cook's note: Crisp and hot out of the pan, latkes are addictive and perfect as is but are often served with apple sauce and sour cream. Sometimes they’re sprinkled with cinnamon sugar. But for a real treat, serve them with ribbons of smoked salmon and sour cream.

Find more potato recipes

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

View all recipes

Comments

Load more