Basic latkes
Crispy, herb-spiked deliciousness
30 mins
Not Too Tricky
makes 10
About the recipe
A perfect base for all kinds of tasty toppings, or simply delicious with a dollop of fiery mustard or soured cream
Ingredients
2 large Maris Piper potatoes (600g total)
optional: 1 onion
4 tablespoons plain flour
2 large free-range eggs
vegetable oil, for frying
½ a bunch of fresh woody herbs, such as sage, rosemary, thyme (15g)
Method
- Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
- Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
- Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
- Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
- Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
- Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
- Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.
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