So here we are again with some more hot, home-made morsels for your delectation. Latkes are a pretty classic savoury potato pancake served all over Europe and the Middle East in varying guises. Unfortunately here in the UK they seem to be primarily served reheated and stale in the front windows of late night Turkish Kebab shops, lying forgotten and forlorn next to the Felafel. They can be a bit of a fuss to make, given the amount of grating involved, but if you have a grating disc for a Food processor then you can knock these out quick as a flash.
They make a great alternative to bread muffins in an Eggs Royale/Benedict. Alternatively, serve them as a home-bound bar snack with friends, they go well with IPA’s like Greene King and Belgian Weisserbeirs, I enjoyed mine with a William Worthington White Shield, perhaps serve with a little Paprika- infused Creme Fraiche as a dip?
The Americans have a tradition of serving them with Apple sauce, this is a bit sweet for me, but I tried one with some sharper Quince Jelly from The Fine Cheese Company and that worked a treat, also grating a little Pecorino cheese over them whilst they are still hot is really, really good.
Note: I recommend making pretty small Latkes which are easier to fry up and less likely to fall apart. This recipe makes 25-30 small Latkes (keep them for work lunches).
900g of Russet Potatoes, peeled and.. coarsely grated
1 Medium Onion Grated
190g Matzo Meal (available in the UK, here)
Chopped fresh Chives (about a handful)
5 Large eggs
Salt & Pepper (to taste)
Place the grated potato (Russet has the best firm texture for this) in a large bowl, fill it with water and then strain. Repeat this process 2 or 3 times until the water runs relatively clear, then drain the potatoes, squeezing out as much as the water as you can.
Combine the rinsed potatoes and grated onion in another large bowl and mix them together with your hands and some Matzo meal (smashed up crackers in a fine crumb – if you can’t get Matzo) and mix, then add the chives. Finally, add the eggs and massage them into the potato mixture until incorporated. Add Salt and Pepper to season.
Heat 2 to 3 tablespoons of Oil (I like Sussex Gold Rapeseed) in a large Skillet/Saute Pan over a medium heat. Working in batches so that the Latkes are not too crowded (and get the right amount of oil/heat) take a golf sized ball of the potato mixture, squish it, and add to the skillet. Repeat. Cook the Latkes until they are crisp and brown all over, and still tender inside. Transfer to a paper towel-lined plate or a baking sheet. Repeat with the remaining mixture, adding a tablespoon or so of oil between batches.
Also why not try?…
Butternut Squash Latkes Note: For Butternut Squash, a grating disc attachment for a food processor is the only way to avoid blood & tears when it comes to grating the monster.
1 Butternut Squash (Medium sized)
1 Medium Onion
190g Matzo Meal
15g of chopped fresh Sage
5 large Eggs
Salt & Pepper (to taste)
Cut the squash up into manageable chunks and pass them through the grating disc of a food processor.
Follow much the same instructions as the potato version, but skip the rinsing step at the start.
Cook the Squash Latkes for slightly longer over a slightly lower heat (about 4 minutes on each side)
You can reheat Latkes in the oven, It takes about 5 minutes at 220 c, avoid Microwaves it makes them soggy.