Potato Fritters
Editor's Note: When it comes to comfort food, is there anything quite like a plate filled with fresh Potato Fritters? This easy potato recipe is one that won't disappoint, and will definitely bring you the comfort of home to your dinner table. The four-ingredient recipe is also easy to make and uses items you likely already have at home. Whether you serve it as an appetizer or even as the main course, there's no denying this recipe will be a crowd-pleaser. The recipe's author has included serving suggestions, too, so get creative when making (and eating!) these fritters.
This is one of the most famous of Jewish foods and a specialty of Hanukah. The latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling of confectioners' sugar. They can be marvelous if properly prepared, just before eating.
Serves6
Cooking MethodFrying
CostInexpensive
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Family Get Together
Recipe CourseHot Appetizer, Side Dish
Five Ingredients or LessYes
MealDinner, Lunch, Tea
MoodFestive
Taste and TextureCrisp, Savory
Type of DishVegetable
Ingredients
- 2 lbs. (1 kg) potatoes
- 2 large eggs
- Salt
- Oil for frying
Instructions
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Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.
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Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as ¼ cup (50 ml), of the mixture, and drop into the hot oil.
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Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
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Lift out and serve very hot.
Variations
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You may add black pepper, chopped parsley, and finely chopped onion to the egg and potato mixture.
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Adding 4 tablespoons of potato flour binds the fritters into firmer, more compact cakes, easier to handle but not quite as lovely to eat.
1996 Claudia Roden
