Potato Latkes

Ingredients

• Potatoes
  • I use around 450g per batch.
• 1 small red sweet onion, finely diced.
  • I have used brown onion as well for more of a hashbrown flavour.
• 2 eggs, beaten.
• 3T flour
• Salt & pepper to taste.
• Oil (or butter) for frying.
• Toppings: sour cream & apple sauce.

Allergies: soy free, dairy free, gluten free, peanut free, tree nut free.

Directions:

1. Grate the potato.
   • A food processor is great for this! I have also hand grated. In some countries you can buy bags of frozen pre-shredded potato.
   • Note: if using a food processor for the potato then you can also use it for the onion but remove the potato first.
2. Squeeze the potato with your hands to remove excess moisture and then pat dry.
3. Put the potato in a mixing bowl and add onion, eggs, seasonings, and flour. Mixture should be thick and cohesive.
4. Heat and oil a frying pan and fry batches of potato mix (I use about 2T for each patty).
5. Fry for several minutes on each side.
6. Drain on paper towels and serve immediately or keep warm in the oven on an oven tray lined with baking paper.
   • If you want to wait and have everyone eat together then you can brown each side of the latkes on a higher temperature, cook for a slightly shorter time, and then finish them all off in the oven for 5-10 mins.