Beginner's Latkes

 

I've never made potato pancakes before (not that I can remember anyhow). But like many other things, you learn. First of all I love the texture of the potatoes, which are not grated but cut thin. They produce a great even texture to the pancake which my husband, friend and I enjoyed thoroughly. The crispness of the potatoes are enhanced by the addition of homemade rice flour (seeing as there was no matzo at home) - a technique I stole from Paul Joseph fried fish recipe, brought to the fore by Jenny. Enjoy and don't be put off by slicing the potatoes, its a snap

What you will need

1/4 cup made-up/wet pancake mix (homemade/from a box)

3 tablespoons chopped spring onions, both white and green

3 tablespoons chopped cured sausage (I used a duck sausage)

250g yukon gold potatoes (about 2 medium), peeled and washed

4 tablespoons ground rice/rice flour/matzo meal

Salt and coarsely crushed black pepper, to taste

Olive oil, to fry

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