Right now I have a plethora of potatoes. A profusion. Plenty. It’s all a little much actually. I keep thinking I’m making some headway and then along comes another farmer’s box, and another pound of spuds. In a serious effort to not waste them I have declared this the week of the potato. I will attempt to make a new potato-fuelled recipe each day and post it here. It’s all sounding like a bit of a starchy nightmare at this point, but we’ll see how it goes.
Today being Sunday, I’m turning potatoes into brunch. Latkes! These potato cakes are stunning when topped with a poached egg, some sauteed spinach and a little hollandaise. They’re equally as good served alone with apple sauce and sour cream.
How do you like your latkes?
- 1 kilogram (2 pounds) starchy potatoes — about 4 large
- 2 medium yellow onions
- 1 large egg, lightly beaten
- 1/4 cup flour
- 1 teaspoon salt
- Using the grating attachment on the food processor, or the largest holes on a box grater, grate the onions and potatoes and mix them together. Aim for long, thick strands of each. Scoop handfuls and over a small bowl, squeeze out as much moisture as you can. Transfer to another bowl and repeat with the remaining mixture.
- Add the remaining ingredients, except the oil. Strain off the liquid from the first bowl and you will find some potato starch, add this to the mixture and stir everything together.
- Heat a large, heavy pan over medium-high heat. Coat in a thin layer of oil and heat until a piece of potato sizzles when thrown in. Using 1/4 cup of the potato mixture, make a small cake with your hands. Fry the cakes until golden brown, pressing down with a spatula, and trying to flip only once. Transfer to paper towels to drain and keep warm in a low oven while you finish the batch.