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Saturday, December 12, 1998 Published at 12:14 GMT


Make your own potato Latkes

Latkes by candlelight...

Latkes, or potato fritters, can be eaten sweet or savoury. They are delicious on their own in a piece of kitchen paper when outside in the cold, or as an accompaniment to hot or cold salt beef. Some people sprinkle them with granulated sugar.

You will need:

  • 1 kg (2 lb 2 oz) large, waxy potatoes

  • 2 large eggs

  • pinch of salt

  • oil for frying

  • freshly ground black pepper (for savoury Latkes)

  • ground cinnamon, apple puree and sifted icing sugar (for sweet Latkes)

What to do...

[ image: Make sure the oil is really hot]
Make sure the oil is really hot
Peel the potatoes and soak them in cold water overnight (this helps to remove the starch).

Grate the potatoes coarsely.

Drain them in a colander to get rid of excess liquid, then put them on a clean tea-towel and squeeze out any remaining liquid.

Beat the eggs with the salt and mix in with the potatoes.

Heat about 1/2 inch of oil in a large frying pan until it is hot enough for a one-inch cube of bread to brown in 60 seconds.

[ image: Latkes can beaten sweet or savoury]
Latkes can beaten sweet or savoury
Use a large spoon to scoop up the potato mixture, drop it into the pan and flatten it with the back of the spoon.

Cook the Latkes in batches, if necessary, turning when cooked (about 3 minutes on each side) and place on kitchen paper to soak up excess oil.

For sweet Latkes, sprinkle with cinnamon and sugar or dip in apple puree.

Serve, eat and enjoy!

Recipe supplied by Josephine Bacon, author and member of the Food Writers' Guild

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