Potato & Caramelised Onion Latke
Main Course, Breakfast, Lunch, Dips, Snacks & Sides
Breakfast Lunch
Feeds 4
Cook Time: 45 Mins
Difficulty: Medium
Potato Latke are like a sort of potato pancake meets has brown! It makes a great versatile base for all sorts of dishes (we even just snack on these straight out of the fridge)
I find them a little easier to make than hash browns. The egg and flour binds it nicely so they are really easy to fry, flip and munch! It also adds a nice, comforting richness to the whole thing!
We caramelised the onions, this adds some lovely sweetness to it, however, you do sacrifice a little bit of crispiness! Cooking is all about these balances! The caramelised onions make this a little more like a pancake but if you prefer the crisp, then just add some thinly sliced raw onion to the mix!
You can use plain flour to bind the mix, we’ve used a mix of rice flour and corn flour - mostly because we are gluten intolerant but also because this gives you a way crispier finish when it frys, which helps to balance against the caramelised onions a little!
Grating the potato means this is a great option if youve got some potatoes on the edge! A really good way to use up those last few taters!
These arent really set for any particular meal of the day. They work throughout the day, good for breakfast, lunch and dinner!
They are so good with fried eggs! We shoved these on a plate with a little salad, bacon and fried eggs and had them for our tea!
Explore all the possibilities!
INGREDIENTS:
INGREDIENTS:
4-5 Tbsp Cooking Oil
1 Medium Onion, diced
2 Garlic Cloves, minced
4-5 White Potatoes (such as Maris Piper)
2 Large Eggs
1 Tbsp Rice Flour
1 Tbsp Corn Flour
Salt
White Pepper
To Serve:
Fried Eggs
Bacon
Salad
METHOD:
Add 1 Tbsp of cooking oil to a saucepan, thinly slice the onion and add it to the pan, cook on a medium heat for 5-10 minutes until the onions are fully soft
Increase the heat to medium-hot and cook the onions, stirring regularly, as they caramelise and start to brown
After another 5-10 minutes, the onions should have a nice brown colour and should taste sweet
Mince the garlic cloves and add these to the pan, cook for 2-3 minutes, then remove from the heat and set aside to cool
The onions shouldn’t be too wet, there shouldnt be too much free liquid in the pan, if they have too much liquid, cook on a higher heat, stirring constantly to prevent them burning, until the free liquid has reduced and evaporated
Grate the potatoes into a bowl of salted water - ensure the potatoes are covered. The salty water will help dry the grated potato and also wash off excess starch, this should give you a crispier latke!
Leave to soak for 5 minutes, then using your hands or a tea towel, squeeze as much liquid out of the grated potato as you can and transfer it into a clean bowl
Add the cooled caramelised onion, salt, white pepper and both flours
Mix really well then gently beat the eggs to combine and add to the mix
Mix together well until the mix forms a sort of grated potato batter
To cook, heat a frying pan on medium-hot and add 4-5 Tbsp cooking oil
Once the oil is hot, add a large spoon of the mix and gently press out to form a pancake or fritter shape
You can make these as big or as small as you like - we like to make big ones, place them on the bottom of our plates and build a meal on top of them!
Fry the pancake for 3-4 minutes until nicely golden, flip and repeat on the other side
Once cooked, drain on some kitchen paper to absorb the excess oil
Repeat in as many batches as needed until you have cooked all the mix - this should make 4-5 big ones!
Serve with whatever you choose!
