The Star Late Edition - - LIFE - | CHEF MELISSA MAYO

Makes: 24 IN­GRE­DI­ENTS For the latkes

5 bak­ing pota­toes 2 or­ange sweet pota­toes 1 yel­low onion

½ cup flour

1tsp bak­ing pow­der 2 eggs

1tsp salt

1tsp pep­per Veg­etable oil

METHOD Peel the pota­toes. Us­ing the large holes of a box grater or a food pro­ces­sor, grate the pota­toes and onions.

Trans­fer this mix­ture to a large dish­cloth and wring out any ex­cess liq­uid.

Place the mix­ture in a large bowl. Add the flour, bak­ing pow­der, beaten eggs, salt and pep­per. Toss the mix­ture with your hands to thor­oughly com­bine.

Heat veg­etable oil in a large skil­let over a medium-high heat.

Add a small drop of the mix­ture to the pan. If the fat siz­zles around the edges, the oil is hot enough. Drop four spoon­fuls of the mix­ture into the hot oil. Fry un­til crispy and golden.

Flip and cook the other side (about two to three min­utes per side). Place some pa­per tow­els over a cool­ing rack.

Al­low the ex­cess oil to drain. Re­peat with the rest of the mix­ture.

Serve im­me­di­ately.

You can also place the rack on a bak­ing sheet in a 220°C oven for a few min­utes to warm through and re-crisp the latkes.

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