These latkes are crispy and crunchy, and come together just like the classic, minus the egg. They’re extremely easy to pull together and require hardly any waiting time, making them our go-to brunch (or lunch and dinner) food.
5 medium-sized potatoes (around 600g)
1 yellow onion (around 150g)
1 tsp salt
¼ tsp freshly ground black pepper
5 tbsp plain flour
4 tbsp (60ml) vegetable oil
Use the largest side of a box grater to grate the potatoes and onion into a bowl.
Add the grated potatoes and onion to a tea towel or cloth, and squeeze out as much water as possible. Squeezing out as much liquid as possible is the secret to very crisp latkes.
Discard the liquid and add the potatoes and onions back into the bowl. Sprinkle the potatoes and onions with salt and pepper and stir to combine. Last, stir in the flour until evenly incorporated.
Heat 4 tbsp of oil in a non-stick pan over medium heat. Use your hands to form patties out of the latke mixture - squeezing them together to ensure they stay intact whilst frying.
Fry 3 latkes in the oil at a time - using a spatula to flatten them slightly and to ensure they don’t stick - for 3-4 minutes per side, until golden brown and crisp.
Transfer the latkes onto a plate lined with kitchen roll to drain off the excess oil, as you go.
Serve the latkes on their own or with your favourite dip, like this vegan tzatziki or spinach dip.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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