Make this potato latke recipe any time of year. Grated yellow onion adds sweeteness and keeps the mixture light. You can make this recipe individual latke-size or more like a rösti so it is like a potato-based pizza.
Loaded Potato Latkes
Make this potato latke recipe any time of year. Grated yellow onion adds sweeteness and keeps the mixture light. You can make this recipe individual latke-size or more like a rösti so it is like a potato-based pizza.
Equipment
- 1 11 inch heavy-based frying pan
Ingredients
- 6 medium-sized starchy potatoes washed and scrubbed
- 1 yellow onion peeled
- 1 tsp sea salt flakes plus extra to finish
- freshly-ground black pepper
- ⅓ cup olive oil
To Serve
- Your choice of baby red-vein sorrel leaves, sauerkraut, plant-based cream cheese, lemon or avocado
Instructions
- Coarsely grate the potato and onion, using a box grater or food processor. Line a large mixing bowl with a clean tea towel, scoop the potato mixture into the tea towel and sprinkle with the salt flakes. Squeeze salt into mixture with your fingers.
- Twist the towel up into a bundle, then squeeze the liquid into the mixing bowl. Reserve liquid.
- Tip the potato mixture out of the tea towel into a fresh bowl, and leave to sit for 10 minutes. Carefully pour off the liquid in the other bowl, leaving just the gluey starch at the bottom, and reincorporate this into the potato mixture using your hands.
- Heat a 11-inch heavy-based frying pan over medium heat. If your pan isn’t non-stick, line the base with a round of parchment paper. Add a quarter of your oil (roughly 2–3 tablespoons). Loosely sprinkle in half the potato mixture. Set the timer for 15 minutes.
- After 15 minutes, come back and scoop in the sides of the latke. Grab a large flat plate or round chopping board that fits just inside the pan. Shake the pan gently to loosen the latke, then pop the plate/board on top and flip the latke out with confidence being careful of leaky oil.
- Pour another quarter of the oil into the pan. With the help of a spatula, carefully usher the latke back in, cooked side up. Set the timer for another 10 minutes.
- Slip the finished latke onto a serving platter or chopping board and load up with your chosen accoutrements, finishing with a good grind of black pepper. Serve immediately.
