Rebecca’s Recipe of the Week: Potato Pancakes | Canalside Community Food

Potato pancakes make an easy and luxurious supper. They combine well with a variety of different toppings. Apple sauce and soured cream are traditional, but consider smoked salmon with Greek yoghurt or soured cream, or a flavoursome cheese such as comte, or that inexpensive ‘caviar’ you can get in most supermarkets, together with a bit of lemon juice and a dab of Greek yoghurt . . .  Add a salad and your dinner is complete.
The trick to crispy pancakes is to dry out the potatoes as much as possible, and to pat them out into a thin layer in the frying pan.Potato Latkes 
serves 2

Ingredients
3 large potatoes, peeled
1 egg
1 tablespoon plain flour
salt and pepper to taste
1 tablespoon butter and one tablespoon plain oil, for frying

Preparation
Preheat the oven to about 150, if you’d like to keep your pancakes hot.

Grate the potatoes into coarse shreds. Place the shreds inside an old tea towel and, standing over the sink, twist the tea towel to squeeze out as much liquid as you can.  Set the tea-towel of potatoes aside while you mix the other ingredients.

Combine the egg, flour and seasonings in a mixing bowl.

Return to your tea towel and squeeze some more until you’re satisfied you’re unlikely to extract any more liquid.  Mix the squeezed potato shreds with the other ingredients.

Heat the oil and butter in a frying pan over medium heat. Once it’s hot add about a third of the potato mixture. If you’re using a tiny pan you’ll want to use less—the goal is to spread the potato out as thinly as possible. Pat it out to form a thin a layer and leave it to cook for about 5 minutes.  Take a peek at the underside. When it looks attractively golden, flip it over and cook the other side for 3-4 more minutes. Remove the crispy potato pancake and cook the remaining pancakes in the came way. You can keep the completed pancakes hot in the oven if you like.