How to make our Celebration Latkes

Ingredients

1kg Russet potatoes
1 egg lightly beaten
Sea Salt Flakes (to taste)
Fresh Ground Black Pepper (to taste)
1 red or yellow medium onion peeled and grated
1 tablespoon chopped parsley (optional)
1 tablespoon finely chopped chives (optional) plus extra for final garnish
1 tablespoon rice flour (we find this makes them bind together better and makes them very light and crispy)

Crispy potato fritters with smoked ocean trout, creme fraîche and salmon pearls

We’re a household which celebrates both Jewish and Christian festivals and While we typically make latkes to celebrate Hanukkah we have pretty adopted them as our go to Christmas brunch dish.
Served with lashings of smoked ocean trout, creme fraîche, big juicy salmon pearls & fresh chopped herbs there is nothing quite like this hugely satisfying combination of hot, cold, crunchy and creamy.
If you prefer something sweet then the combination of home made apple sauce and creme fraîche with a light dusting of icing sugar can’t be beat. While not a difficult recipe they rereads a little time consuming but you won’t regret it.

The recipe below is based on an old Claudia Roden recipe which has morphed and changed over the years to suit our preferences. It will serve 4 people but just add more potatoes if you want more latkes.

Preparation

Peel the potatoes and leave to soak in cool water for an hour or two
When ready to cook, pat dry with a towel and then coarsely grate them into a linen tea towel
Roll the tea towel up and squeeze as much liquid as you can from then potatoes
Add to a bowl and then combine the grated onion, lightly beaten egg, salt and pepper, flour and herbs and mix well

Cooking:

Fill a heavy based frying pan with clean vegetable or olive oil and heat until very hot (test a pice of potato and when it sizzles you’re good to go)
Take one tablespoon of the mixture and carefully add it into the frying pan flattening it with the back of a spoon or spatula
Cook until golden on one side then turn over
Avoid over crowding the pan to ensure proper cooking
Once golden on both sides remove and place on paper towel to drain the oil and then keep warm in oven (150 C) until all the latkes have been made

Presentation:

Once all your latkes are cooked plate them onto a flat serving dish
Serve alongside your smoked trout or salmon, creme fraîche, salmon pearls and extra chives and let everyone make their own

Enjoy and happy holidays to you all.

By Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

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