Sarah Newman shares a family recipe for Chanukkah
Roughly 1kg potatoes, washed, peeled and grated
3 organic eggs
4 tbsp white flour
1 small-medium yellow onion, chopped
Canola or olive oil
Set the potatoes in a lined sieve in the sink and let drain. Save the potato starch that is left behind. In a separate bowl, mix the eggs, flour and a little salt. Add the onions and potatoes and mix.
Add oil to a skillet on medium-high heat (the oil should fully cover the bottom of the pan—approximately 4tbsp). If you use olive oil, be careful because it will smoke at a high temperature.
Drop a large tbsp of the potato mixture in the skillet. Cook until crispy and lightly browned on each side.
Remove from the pan with a slotted spoon, allowing the oil to drip off. Transfer to a platter lined with paper towels to allow more oil to be absorbed. If you don’t immediately eat them, place them on a tray in a warmed oven.
Continue to add scoops of latke mixture and more oil as needed. Enjoy with heaps of fresh applesauce and sour cream on top.
Recipe and images: Sarah Newman