This Latkes Recipe is a fabulous way to get your eggs in the morning.
Latkes are essentially a kind of rough rösti, fried in lots of oil and flavoured with onion and egg. Because of their oily cooking method, latkes are traditionally eaten at Hanukkah, but just like sugar cookies at Christmas or candy by the truckload at Halloween, I think it is a real shame that it is socially snubbed to eat this kind of food all year round. So this recipe is a little twist for a fabulous way to get your eggs in the morning.
Serves 4 (makes 8 large latkes)
Chilli Tomato Relish
– 2 tbsp olive oil
– 1 medium white onion, finely diced
– 1 garlic clove, crushed
– 1 tsp dried oregano
– 1/2 tsp dried chilli flakes
– 1/2 tsp smoked sweet paprika
– 400g can chopped tomatoes
– 1 tbsp tomato pureÅLe
– 1 tbsp chilli jam
– 1 tsp maple syrup
– 450g floury potatoes, peeled
– Coarsely grated salt
– 1 egg, lightly beaten white pepper, to taste good grating of whole nutmeg
– 50ml vegetable oil, for frying
– 4 eggs
– Soured cream, to serve (optional)
1. To make the chilli tomato relish, heat the oil in a small saucepan.
2. Sweat the onion, covered with some dampened baking parchment, over a low heat for about 15 minutes until softened. Transfer half the onion to a separate bowl.
3. Add the garlic to the remaining onion and cook for about 1 minute until aromatic. Add the oregano, chilli flakes and paprika, and cook for a further minute.
4. Tip in the tomatoes, tomato purée, chilli jam and maple syrup, bring to the boil and reduce to a simmer for about 20 minutes.
5. Meanwhile, start on the latkes. Put the grated potatoes in a colander and sprinkle generously with salt. Leave to drain for about 10 minutes.
6. Place large handfuls of potato in a clean tea towel and squeeze out all the moisture. Then plop into a large mixing bowl.
7. Add the beaten egg along with the reserved sweated onion, some salt, white pepper and nutmeg to taste.
8. Heat the vegetable oil in a shallow frying pan and spoon a heaped dessertspoon of mixture into the pan. Flatten the top with the back of the spoon until the latke is about 7cm in diameter.
9. Fry for 1 minute until golden on one side, then flip and cook on the other side for a further minute. Once done, drain on kitchen paper and sprinkle with a little salt. Repeat with the remaining mixture.
10. Fry the eggs in a little of the vegetable oil to your preferred doneness (I’m a sunny-side- up kinda girl, every time.)
11. Serve the latkes with a large dollop of chilli tomato relish, the eggs and soured cream, if you like.
Taken from Made in the USA by Florence Cornish priced at £18.99. Published by Kyle Books. To buy your copy kylebooks.co.uk