Latkes with apple sauce and sour cream

It’s worth squeezing the grated potatoes for these latkes through a clean tea towel to remove as much moisture from the potatoes as possible, which can contain up to 70-80% water. Reducing the water content in the latkes ensures crispier, even cooked fritters that are easier to shape and reduce hot oil spattering in the pan – much nicer to clean-up at the end!

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

The Rustic Garden Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 500 g potatoes, quartered
• 1 large onion, quartered
• 2 large eggs
• ½ cup plain flour
• 1 tsp fine salt, plus extra for seasoning
• 1 tsp baking powder
• ½ tsp black pepper
• vegetable oil, for frying
• 6 Granny Smith apples
• sour cream, to serve
• rocket leaves, to serve

Instructions

1. Using a box grater, or a food processor with a grating disc, roughly grate the potatoes and onion. Transfer the grated vegetables to a large clean tea towel and squeeze the mixture over the sink to get rid of as much liquid as possible.
   
2. Transfer the drained vegetables to a large bowl with the eggs, flour, salt, baking powder and black pepper. Mix to a thick batter, until the flour is just absorbed.
   
3. Heat enough oil to shallow-fry in a medium heavy-based frying pan over medium heat. Once hot, add heaped tablespoons of the batter into the pan (it should be hot enough to sizzle). Do not overcrowd the pan and cook in batches for best results. Use a spatula to gently flatten the batter into thin pancakes.
   
4. Cook the latkes for 5 minutes, or until brown and crisp, then flip and cook for a further 5 minutes, or until browned on both sides and cooked through. Transfer the cooked latkes to a paper-towel lined plate and sprinkle with salt. Repeat with the remaining batter.
   
5. Peel and core the apples. Place into a medium saucepan and cover with water and bring to a light simmer. Cook until soft, then cool, drain and place into a food processor or blender and blitz to your desired consistency.
   
6. Serve the latkes with the apple sauce, sour cream and rocket on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Rustic Garden Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G