1 medium white or golden potato
1 medium yellow onion
2 small cloves of garlic
1/4 tsp paprika
1/2 tsp sea salt
sprinkle of black pepper
sprinkle of cayenne pepper
1 very small egg
1/4 cup flour
vegetable oil for frying
sour cream for garnish
scallions for garnish
Cooking Time: 10 minutes
I bought a wonderful new kitchen gadget recently and have been coming up with new ways to put it to the test! The sweet mandolin (the cutting tool, not the instrument!) I have has a fancy matchstick-cut making blade that is PERFECT for hash browns and (you guessed it!) latkes.
I threw together this recipe on the fly this morning as I was making them. Probably could do with a few tweaks and additions, but it was really tasty as is!
Unfortunately I didn’t take pictures of the step-by-step process, but perhaps I can update it later with some 🙂
1.) Grate the potato into matchstick-like pieces using a mandolin. Alternatively, you can grate the potato using a cheese grater.
2.) Place the grated potato in a bowl of cold water. Swirl around to release the starch. Drain the potatoes and repeat the process again.
3.) While your potatoes are soaking in the cold water, grate the onion and set aside.
4.) Drain away the water from your potatoes, and squeeze two or three times to get out all the excess water.
5.) Place the potatoes into the bowl with the onion.
6.) Mince two cloves of garlic and add to your potatoes and onion. Alternatively, you can use about 2 tsp of pre-minced onion.
7.) Add in your spices (1/4 tsp paprika, 1/2 tsp sea salt, a sprinkle of black pepper, and a sprinkle of cayenne pepper). Stir to combine.
8.) Crack one very small egg into the bowl. Stir to combine.
9.) Measure out 1/4 cup of flour and add to the bowl. Stir just to combine. This will look like chunky batter. It will be wet, but shouldn’t be runny. If it looks too runny add a bit more flour and a bit more of the seasonings to counteract the extra flour addition.
10.) Pour a small amount of vegetable oil into a frying pan and heat over medium heat. Divide the batter into four equal blobs and add to the frying pan, pressing with a spoon to shape into patties.
11.) Fry about 5 minutes until the bottom is golden brown, and will turn easily with a spatula. Fry again on the other side about 5 minutes, or until golden brown and done through.
12.) Place on paper towels to drain the excess oil.
13.) Serve hot with a dollop of sour cream and some finely chopped scallions!
Try playing with some different seasonings, and post your additions!