If these are not familiar to you, they are simply gently fried potato cakes. Serve with a cooked breakfast or as a side for a lunchtime treat.
Ingredients
Method
- Place the raw potato and onion into a bowl of cold water to wash out some of the starch. Drain, then place onto a clean cloth and squeeze out the excess liquid.
- Place the potato, onion, herbs, paprika and garlic into a bowl and mix. Add the flour to help bind the mixture together. Season with salt and pepper. I would recommend plenty of pepper.
- Gently heat the oil in a non-stick frying pan. Cooking in batches, place a heaped spoonful of the mixture into your hand to shape the latkes. They should be quite thin. Carefully fry for 5 minutes, then turn over and cook the other side. Place the cooked latkes on a paper towel to absorb excess oil.
Chef’s tip: Shallow frying the latkes will give a crispy texture. Try adding other herbs and spices to create your own twist on these crispy treats. At home I add chilli flakes to the mixture.
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