Potato Latkes (PKP 4.8L & 5.7L)
A popular dish served for Hannukkah, potato latkes are crispy on the outside and fluffy on the inside with a deliciously salty flavour.
Potato latkes make a perfect base for your favourite toppings and dips, like mustard or soured cream.
4 large baking potatoes, peeled and grated
1 onion, grated
4 tbsp plain flour
2 eggs, beaten
4 tbsp olive or cooking oil
Add the grated potato and onion to a colander or sieve. Sprinkle with salt and leave for about 1 minute.
Use your hands to squeeze the moisture out of the potato in small batches.
Repeat once more, salting and squeezing everything again to get as much water out of the veg as possible.
Add the flour and eggs and mix until your mixture starts to bind together.
Take a golf ball sized chunk and roll it in to a ball. Do this for all your mixture so that you have 6-8.
Add the oil to the inner pot, then select the SAUTE function and allow to heat.
Add the latkes with enough space in between to allow them to flatten out as they cook, you might need to cook them in batches. Rotate occasionally for about 6 minutes until browned on both sides.
Serve with a selection of dips and toppings.