Breville Test Kitchen

Potato Latkes

Name: Potato Latkes
Cook time: 1800 s
Total time: 2400 s
Yield: Makes about 24
Ingredients: 1 lb russet potatoes - peeled; 1 large yellow onion - peeled and halved; 2 large eggs; 3 green onions - trimmed; ¼ cup (2 oz) fine matzo meal; 1 tsp baking powder; 1½ tsp kosher salt; Freshly ground black pepper - to season; Canola oil - for frying; Sea salt - to serve; Sliced chives - to serve; Creme fraiche - to serve

These crisp little potato and onion fritters are a thing of golden joy! The Breville Food Processor takes care of the laborious shredding, so you just have to pop them in a pan for a quick sizzle. Served with creme fraiche and a sprinkle of chives, they’ll be a great addition to your Hanukkah gathering or just as a scrumptious, comfort food side.

40 mins total time

30 mins active time

Easy

Makes about 24

Ingredients

Measurements:

1 lb russet potatoes
peeled
1 large yellow onion
peeled and halved
2 large eggs
3 green onions
trimmed
¼ cup (2 oz) fine matzo meal
1 tsp baking powder
1½ tsp kosher salt
Freshly ground black pepper
to season
Canola oil
for frying
Sea salt
to serve
Sliced chives
to serve
Creme fraiche
to serve

Instructions

1Assemble the processor with the grey spindle and yellow reversible shredder, with the coarse side up in the bowl and shred the potatoes and yellow onion. Transfer the potatoes and onion to a clean dish towel and squeeze out any moisture. Place in a large bowl and set aside.
2Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the eggs and process for 30 seconds to combine. Remove the S-blade™ and place on the orange adjustable slicer set on 2 in the bowl and slice the green onions over the eggs.
3Pour the egg and onion mixture over the potatoes. Using your hands, mix until well combined. Add the matzo meal, baking powder, salt and pepper and mix again.
4Shape 2 tablespoons of the potato mixture into balls and flatten slightly into patties.
5Place a large frying pan over medium-high heat, add enough oil so it’s approximately ¼-inch deep. Add the latkes and cook for 4 minutes, or until golden brown. Turn the latkes over and cook the other side for 4 minutes, or until cooked through. Drain on paper towel.
6Sprinkle with sea salt and chives. Top with creme fraiche and serve.