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Sunday, 10 January 2010

Potato latkes

The following recipe is one that I learnt on a day-long cookery course held at Leith's and hosted by Yotam Ottolenghi and Sami Tamimi.  I'm an enormous fan of the Ottolenghi cookery book.  Barely a week passed this summer when Mr. F and I did not feast on the chargrilled broccoli salad, and the weather at this time of year is justification enough to try the rich and creamy fennel gratin, a perfect partner to a piece of steamed or grilled fish.

The weekends are an obvious time to deviate from a strict and spartan porridge-based breakfast routine, and on wintery mornings like these I want something hot and indulgent.  As we have a glut of potatoes at the moment (the remnant of some over-zealous dinner party shopping last year) I made these latkes for brunch.

Potato latkes (for two)

300g of all purpose potatoes
Half a small onion
An egg
A tablespoon of plain white flour
Salt and pepper
Butter and oil for frying

Peel and grate the potatoes and place them in a bowl of cold water.  Grate the onion.

Drain the potatoes and place them and the onion on a clean tea towel.  Roll the tea towel up and, holding it over the sink, twist the ends to squeeze as much water out as possible.  When you have extracted as much as you can, place the mixture in a bowl, break in the egg and add the flour and seasoning.  Mix together with a fork until well combined.

Heat the butter and oil in a frying pan over a medium heat.  When the butter is frothing add the mixture in spoonfuls.  Spread it out a bit - you do not want the latkes to be more than about 1 cm thick otherwise the centre won't cook.  I found that these quantities made about five latkes.  Turn the heat down low to ensure that you get a thick golden crust and a cooked middle.  Cook the latkes for about five minutes on each side.  When golden brown, drain briefly on kitchen roll, and serve.  We ate ours with Greek yoghurt into which I had stirred a large handful of chopped dill and salt and pepper.  Sour cream is a lovely accompaniment too.

Incidentally, readers may be pleased to note that I have recently ordered a new camera (old one broke and was rubbish anyway) so forkful will soon be (even more) illustrated.

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