About this recipe:These easy potato latkes are easy to make and are tasty year round. A favourite for Hanukkah, these potato latkes can be made ahead of time and frozen until needed. Enjoy hot with a dollop of soured cream.
450g (1 lb) floury potatoes, peeled and coarsely grated
6 spring onions, thinly sliced
1 teaspoon caraway or fennel seeds
6 tablespoons oil
soured cream, to serve
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Method Prep:15min › Cook:30min › Ready in:45min
In a large bowl, beat the egg with the plain flour and seasoning until well combined. Drain any excess liquid from the grated potatoes and stir into the egg mixture along with the spring onion and spice.
In a frying pan, heat half of the oil and using a tablespoon, make 6 latkes with the mixture. Flatten the latkes with a fish slice and cook for 3 to 4 minutes before turning them over and cooking for another 3 to 4 minutes. Repeat using the remainder of the oil and latkes mixture.
Serve the latkes hot with a dollop of soured cream.
These latkes can be frozen and stored for up to 3 months. To reheat from frozen, leave the latkes to thaw at room temperature for 2 hours then heat in the oven on a greased baking tray at 180 C / Gas 4 for 20 minutes.
This recipe calls for floury potatoes. The best varieties to use in this particular dish are Maris Piper, King Edward, Russet or Desiree.