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Lovely Latkes |

Make your Hannukah a little bit crispier and little bit tastier with these potato latkes. They're the perfect winter comfort food, and a lot like the love child of a hasbrown, a chip and a rosti, i.e delightful. This recipe is from Food and Wine.

Prep time: 20 mins

Cooking time: 20 mins

Makes: 6 latkes


500g baking potatoes

1 small onion

1 egg

2 spring onions

2 tbsp plain flour

1 1/2 tbsp butter

1tsp salt

1/4tsp black pepper

1/4tsp baking powder

Vegetable oil

1. Another drainy day

Prepare your 500g potatoes for latker, peel them first so they're naked like the original anti-diluvian potatoes in the Garden of Potateden. Find a box grater and grate the nude potato on the largest setting so they comes out in long chunky strips; mind your thumbs! Place in a colander over a bowl.

Strip your onion too, and grate it like the potato. Add to the colander and get your hands in there and give it a good squeeze until the mixture is dry. Leave them in the colander to drain for a couple of minutes

Pour off the pool of liquid underneath, don't be tempted to take a dip, it won't be pleasant. They're should be some starchy liquid left at the bottom, add the potatoes and onions to this along with 1 egg, 2 spring onions finely sliced, 2tbsp plain flour, 1 1/2 tbsp butter, 1tsp salt and a dash of pepper. Mix it all together .

2. Fry fry for now

In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula.

Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed.

Drain on kitchen towel and serve with your choice of toppings.

Dinky and sinky!

Food for Thought

Lizzy says: "If I had one meal to rule them all, then it would be hash browns - and what are latkes but the bougiest version of hash browns. These took a little bit of work to make, considering I would usely only buy a fried potato product ready made, but boy was it worth. They were so fresh and crispy and were just as good reheated the next day. I would maybe a bit more salt next time, but it worked well sprinkled on top too! 10/10"

Kate says: "My love of potatoes is longstanding but never have I ever had a latke before and it showed me that potatoes are EVEN MORE versatile and amazing than I thought. These are so crispy with a light fluffy centre and go especially well with a yoghurt dip. On the original website they have 5 stars average from a lot of reviews and I was sceptical they could be that good but they are so easy, delicious and a great way to use up some potatoes you have lurking in the cupboard 10/10"

10/10 Gasps


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