Latkes

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• 1 1/2 kg potatoes, peeled
• 1 medium onion, peeled and chopped
• 2 large eggs
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 2 -4 tablespoons self-raising flour
• vegetable oil, for frying
• 300 g smoked salmon, slices
• 400 ml creme fraiche
• fresh dill sprig

Recipe

• 1 push the potatoes through the fine grater disc of the food processor.
• 2 remove and drain in a sieve, pushing well to get out as much liquid as you can.
• 3 fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
• 4 process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not puréed.
• 5 add more flour if it's at all runny as opposed to just a sticky, thick mess.
• 6 fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
• 7 the oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
• 8 flatten them slightly when you turn them over.
• 9 if making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
• 10 keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 c oven.
• 11 it will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
• 12 when ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.