Latkes - potato pancakes

Prep time: 10 mins        Cook time: 15 mins

Makes: 4 to 6

Originating from Eastern Europe - Poland, Germany and Russia, latkes are potato pancakes and were the food for the peasants. The humble potato was cheap and widely available - and was transformed into a delicious meal.  Every family would have their own recipe: to shred or to grate the potato finely? squeeze the excess moisture or not to squeeze (I always retain the moisture!)? 

In this recipe, we want to use the older potatoes as I have learnt that new potatoes are too 'wet' and often stick to the frying pan. 

You can eat them on its own but we will give our latkas a little uplift with various toppings - sweet and savoury - so everyone has a choice. All are delicious and all go well - trust me, I have tried all the combinations... Scroll down for suggestions of what to serve them with.

Ingredients:

1 kg of potatoes

1 egg (for vegan latke omit the egg and just adjust the matzo)

1/2 cup (125 ml) matzo meal (I use medium matzo) or more

1 tap vegetable stock powder

2 tsp salt

pinch of black pepper

vegetable oil for frying

1. Shred the potatoes in a food processor or with a grater. Mix in the egg, salt, season with black pepper and add the matzo meal along with the stock powder. A little at a time just to make sure it comes together while mixing.

2. Heat up oil in a heavy skillet (it retains the heat better and gives crunchiness) - about half an inch. Check the temperature - with 1 shred of potato in a skillet - it will bubble when hot. Using a spoon start placing 1 heaped tablespoon of batter in oil leaving 0.5 cm space between the latkes. Gently press to flatten the top. Allow frying undisturbed until you see the edges browning. Turn over and cook until golden brown.

3. Remove from pan and place on a paper towel to drain excess oil. 

4. Continue with remaining batter.

5. Enjoy hot!

Toppings for latkes:

- applesauce or apple butter with a thin slice of fresh apple,

- Greek yoghurt, honey and fig slice

- Greek yoghurt and pomegranate seeds,

- cream cheese and salmon (and fresh dill)

- smoked trout mousse (whip heavy cream with horseradish sauce and black pepper, stir in flaked smoked trout, decorate with chives),

- smoked salmon, lemon and watercress,

- creme fraiche and slices of radish,

- Greek yoghurt, sliced cucumber, dill and black pepper,

- homemade tzatziki sauce with chopped spring onion.