Potato Latkes

Potato Latkes Ingredients

1 kg russet potatoes1 large onion2 large eggs5 tbsp fine panko or regular bread crumbs2 tsp salt1/4 tsp freshly ground black pepperoil (for frying)

Steps

Peel & grate potatoes & onion (using a box grater or food processor), transfer to a large bowl.Transfer mixture to a clean dishtowel, squeeze & wring out as much of the liquid as possible.Working quickly, transfer mixture back into the bowl, add eggs, salt & pepper plus panko & toss until just combined.To shape, place 2 tbsp of potato mixture onto palm, gently forming & pressing into a disc, 2 cm thick & 10 cm in diameter.Repeat with remaining potatoes.In a deep heavy bottom pan on medium high heat, add oil.Once oil is hot, add latkes one at a time (don’t let them touch or get too crowded)Fry for 3 mins, flip & continue frying the other side until it turns golden brown & crispy at the edges.Place on a wire rack to drain excess oil & season with a pinch of salt immediately.To serve, place latkes onto serving plates, top with sour cream (or yoghurt) plus applesauce (how they are traditionally served) & chopped fresh herbs of choice.