Potato Latkes with Asian Apple Salsa
By Rachel Davies
There’s still some time until Chanukah. The days will become even shorter, leaves will fall off the trees, and between now and then, I’m getting married. I thought I’d share a lovely latke recipe with you before I become engulfed in a sea of wedmin, and all cookery is forgotten.
I just got back from making these latkes with year 12 and 13 students at Highgate School, and they produced delicious latkes on Duke of Edinburgh camping stoves, while cooking in the playground. It was a new experience for me, and if it can be done there, it can be done anywhere!
The first thing to remember about latkes is that you need to really drain the onion and potato, so press down on the mixture in a colander with a bowl underneath to catch the liquid, or wring it using a clean tea towel.
Also, please please measure out the salt and pepper(!) as the seasoning is what makes these really tasty. I promise, try it and see!!
Latkes can also be baked if you balk at all the oil they require. They won’t be as yummy, but will definitely be healthier.
I’ve put an unconventional salsa to go with the latkes. The Asian flavours, crisp apples and the slight kick are perfect with the salty, crunchy potatoes. If you prefer, go with plain latkes, add apple sauce, or top with crème fraiche, smoked salmon and chives for a stylish Chanukah dish!
Mini Latkes
Makes approx. 20
Ingredients
1kg potatoes
2 onions
2 tablespoons plain flour
2 eggs, beaten
1 ½ teaspoon sea salt
½ teaspoon ground black pepper
Sunflower oil
For the apple salsa
2 Granny Smith apples
1 lime, finely grated zest and juice
½ small red onion, finely diced
½ red chilli, deseeded and finely diced
2cm fresh ginger, finely grated
a handful of cherry tomatoes, quartered
Small handful of fresh coriander leaves, chopped
Method
For the apple salsa, quarter and core the apples. Finely dice and put into a bowl. Add the lime zest and juice, and toss together.
Then add the remaining ingredients to the bowl, mix together, and season to taste. Use immediately, or cover and chill for up to 24 hours. Bring up to room temperature to serve on the latkes.
To make the latkes, grate the onion and potato, and put in a colander with a weighted plate on top to squeeze the water out.
Then mix the potatoes, onion, flour, egg, salt and pepper together. Heat a frying pan on a medium heat, with enough oil to cover the bottom of the pan. When hot, drop heaped spoonfuls of the mixture into the pan. Flatten gently with the back of a spoon, and leave to cook slowly until crisp and golden. Flip over and repeat on the other side.
Drain on kitchen paper.
Then either serve immediately with apple salsa, or store in layers in the fridge, and reheat at 200°C for 5 minutes.
Happy Chanukah!
