Jamie drizzling honey on top of a fig tart

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Basic latkes

Basic latkes

Crispy, herb-spiked deliciousness

Basic latkes

30 mins

Not Too Tricky

makes 10

About the recipe

A perfect base for all kinds of tasty toppings, or simply delicious with a dollop of fiery mustard or soured cream


nutrition per serving

167

Calories


9.3g

Fat


0.9g

Saturates


0.6g

Sugars


0.2g

Salt


3.3g

Protein


18.4g

Carbs


1.7g

Fibre


of an adult’s reference intake


Ingredients

2 large Maris Piper potatoes (600g total)

optional: 1 onion

4 tablespoons plain flour

2 large free-range eggs

vegetable oil, for frying

½ a bunch of fresh woody herbs, such as sage, rosemary, thyme (15g)

Method

  1. Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
  2. Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
  3. Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
  4. Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
  5. Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
  6. Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
  7. Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.

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