Latkes are a mix of grated potato, onion and egg. Traditionally served at Hanukkah, they make a delicious breakfast or lunchtime snack and are super versatile! Cooking them is pretty easy but it’s vital you follow these steps…
To start, peel and grate the potatoes into a bowl of cold water. Once all grated, leave to one side in the water whilst you grate the onion into a separate bowl.
Using a tea towel or strong cloth, squeeze out the moisture from the grated onions and place into a dry bowl. Note – you can do this in batches if necessary as you want to rid the onion of as much moisture as possible!
Next, do the same with the grated potatoes (again, in batches if necessary) and add to the onion. Season the mix well, add the egg and bring together with a fork.
It is now time to mould your latkes! Squeezing any excess moisture that still remains out as you go, shape into small patties and add them to a pre heated cast iron pan with a good couple of lugs of olive oil.
As they begin to colour on top, normally a couple of minutes, flip them over and cook the other side for a further few minutes.
Remove from the pan and place on a cooling rack for a minute or so before serving.
Mix the crème fraiche, chopped chives and creamed horseradish together and dollop on the latke before topping with a slice of smoked salmon.