Latkes

5 from 1 vote

These traditional Jewish potato fritters are served during the festival of Hanukkah

Recipe Category: Jewish, Side Dish, Vegetarian

Makes enough for: batch latkes

Place the potatoes, polenta, leeks and egg into a mixing bowl
Use a wooden spoon or spatula and mix to combine
Season generously to taste
Place enough canola oil into a large frying pan so that it is 2cm in depth
Heat over a medium to high temperature
Using a large serving spoon, scoop up about 60mls of the potato mix and place into the oil
Do 3 latkes at a time to not overcrowd the pan
Fry for 4 minutes each side then remove from the oil and place on paper towel to drain
Do this until all the mixture has been used up
If you are not eating them straight away you can keep them warm in an oven set at 90° Celsius