These are also known as potato latkes and are often eaten during the Jewish festival of Hanukkah. Variations on the recipe can be found in Eastern Europe, Germany and Switzerland. With the addition of a grated onion they make a tasty snack and are often served with sour cream or apple sauce. Perfect for Pancake Day or brunch with the family, these tasty pancakes are so easy to make and only takes 20 mins to cook.
- For the
- 1kg potatoes
- 25g plain flour
- 1 egg, beaten
- Salt and freshly ground black pepper
- Vegetable oil for frying
- To serve, fried eggs and bacon.
Peel the potatoes and grate coarsely into a bowl. Put the grated potato into a clean tea towel and squeeze out as much moisture as possible.
Tip the potato into a bowl and mix with the flour, egg and seasoning.
Heat a little oil in a large frying pan until medium hot. Drop heaped tablespoons of the mixture into the pan. Flatten with the back of a spoon and cook for about 5 mins each side. Don’t be tempted to have the heat too high or the pancakes will brown before they are cooked through.
Remove from the pan and drain on kitchen paper. Serve topped with fried eggs or bacon or both if you want.
Always keep potatoes in a cool dark place with good air circulation. Avoid any that have light green patches as this indicates the presence of solanine which gives potatoes a bitter taste and can cause stomach cramps.