An interesting alternative to the usual ways of serving potatoes.

Vegetarian. Hands-on time: 10 mins. Total time: 20 mins (plus soaking).

Contributed by Moira Adams (March 2010).

Latkes are a traditional Jewish dish, usually eaten during the Hanukkah festival. They are essentially a type of pancake made with shredded potatoes and onions. You can serve them as an accompaniment to any main-course dish where you might otherwise serve boiled, mashed or roasted potatoes.

Latkes may be prepared up to eight hours in advance. Keep them refrigerated until ready to use, then re-heat in a medium oven (360F, 180C) for about 10 minutes.



Peel the potatoes, and soak in cold water for about half an hour. Coarsely grate them, then completely drain off the liquid and let them dry between kitchen towels.

Finely grate the onion and add it to the grated potatoes. Mix in the egg, flour and seasoning.

Heat the oil in a skillet. Taking two tablespoons of the potato mixture at time, drop it into the oil to form a 3-inch (8-cm) round. Fry for about five minutes or until the underside is golden brown, then turn and fry for a further five minutes on the other side.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.