Crispy potato latkes are a Hanukkah tradition, but they're delicious anytime. It is so much easier if you have a food processor with a shredder.
7 people made this
300g peeled and shredded potatoes
2 tablespoons dried French onion soup mix
2 cloves garlic, minced
2 eggs, beaten
2 tablespoons plain flour
40g grated Cheddar cheese
1 teaspoon salt
cracked black pepper to taste
120ml vegetable oil
1 tablespoon chopped spring onion, for garnish
1 tablespoon soured cream, for garnish
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Method Prep:10min › Cook:30min › Ready in:40min
Place the shredded potatoes in a cloth, and wring as much of the moisture out as possible. Place the potatoes into a bowl, and stir in the onion soup mix, garlic, eggs, flour, Cheddar cheese, salt and pepper until well mixed.
Heat the vegetable oil in a large frying pan over medium heat until it shimmers, and drop the potato mixture by heaping tablespoons into the hot oil. Press down on the latkes to flatten them to about 5mm thick. Fry the latkes until golden brown and crisp on the bottoms, 5 to 8 minutes, then flip and cook the other side until crisp and golden.
Remove the latkes to kitchen paper to drain, and serve hot, sprinkled with spring onion and a small dollop of soured cream.