I made these for the first time last night and I wonder where I have been living all this time! I will be making HUGE piles of these gorgeous Jewish delights for years to come.
2) keep well in the oven
3) taste good cold
4) make great lunch box snacks
5) taste delicious
Seriously I was just wanting something quick to make for supper and thought I will make some eggy omelette things with potato in them... Quick google potato pancakes / Latkes. I had read of them before but never made them and thought oh well lets try... and boy am I glad that I did!
This is one of those recipes where you don't have to be exact - you just take the ingredients and throw them together and fry and waalaa you have delicious-ness.
Perfect for making into canapes with dollops of cream cheese on top. this little potato pancake has no end to it uses.
*On a side note I think I will add more onion next time.
4 medium to large Potatoes
2 medium onions
1 and a half cups GLUTEN FREE Flour (roughly) - you can use whatever flour you like
salt and pepper to taste
Peel your potatoes and then grate them on the long side of the potato to give you long strips (large side of the grater).
Place them in a sieve, over a bowl and place a plate on top to help squeeze out the potatoes water/juices.
On a separate plate peel and then grate the onion.
Keep pressing down the potatoes every now and then to get more juices out. It is important to get as much of the juices out as possible. You can also put the potato in a muslin cloth and turn to squeeze the juices out. I eventually squeezed my out in the palms of my hands.
Then mix in the grated onion.
Mix in the egg and salt and pepper.
Add the flour a bit at a time until you have a nice thick batter coating the potato strips
Heat up a frying pan nice and hot with a good quality olive oil
Spoon dollops of potato batter in the pan and flatten out a bit into rounds
Fry in batches until nice and crisp.
Place on plates and eat immediately or place in the oven at a low heat to keep warm
ps people will want seconds