4 big potatoes
1 onion (optional)
2 eggs
2 tablespoons plain flour
salt & pepper
neutral oil (such as sunflower) for frying
to serve:
Sour cream
Applesauce
icing sugar (leave out the onions if you'd like to try them with sugar!)
Peel your potatoes.
If you have a food processer, use the biggest grating blade- this gives the longest strings of potatoes for the best result. Alternatively, grate the potatoes by hand with a box grater. If using the onion, grate this too, and combine the vegetables in a bowl. Add a generous pinch of salt and stir through. Allow to sit for a few minutes to start releasing liquid; drain this off. Then use a clean tea towel to squeeze any excess liquid from the mixture.
Return the mixture to the bowl, then add the eggs, flour, and a good grind of black pepper. Stir to combine.
Line a plate with kitchen roll or another clean tea towel.
In a frying pan, heat some oil- you want enough to come up about 2-3 centimeters, so that the latkes are are about halfway immersed in the oil. When the oil is hot, add the mixture one teaspoonful at a time, being careful to leave room between the cooking latkes- you'll need to do a few batches. Cook until golden brown on each sides, then remove to the prepared plate to drain.
While still warm, eat the latkes topped with sour cream, applesauce, or sprinkled with icing sugar.
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