Monday, 15 June 2015

Potato Latkes

For my exam I need to make fondant potatoes which need to be 5x6cm and 80g in weight.  So after practicing for two hours at home I was left with a dozen perfectly shaped bar-soap potatoes and a kilo of potato trimmings.  Okay, "perfectly shaped" is pushing it but the point is I had too many potatoes.  So came the latkes for breakfast.
There's nothing as comforting as carbs.  I had gone on all sorts of diets and I could never do the carb-free ones as I just can't live without it.  Potatoes, bread, pasta, rice -- is there anything as satisfying and filling like crusty bread and spaghetti?  I had these latkes as a late night snack as well. 

The key is starchy potatoes.  Mine are onion-free as I didn't feel like onions for breakfast.  I barely followed a recipe, you just sort of mix everything until it comes together and it's spoonable and fryable.  Do a tester, see if it needs more salt or more flour or more liquid.  I liked them savory with a bit of butter but eat them however you wish.  I still have more potatoes in the fridge - potato soaps.  Maybe I'll make a gratin tomorrow with a bechamel and lots of cheese mmmm.

serves 4-5
1kg starchy potaotes (like russet)
2 tbsp flour
1/2 tsp caraway seeds
1 egg

Peel and coarsely grate the potatoes.  Squeeze out all excess water with your hands.  Mix with the salt (season generously), flour and caraway seeds.  Then mix in the egg.

Pour enough oil in a pan to come up to 5mm.  Over medium heat, spoon a tester into the pan to test for seasoning.  Then spoon mixtures into the pan, without overcrowding, and flatten each spoonful with a spatula.  Fry until golden brown on both sides, around 8 minutes on each side.

1 comment:

  1. Nice recipe. I have tryied them in a Jewish tour I took before the pandemia situation.


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