Potato Latke

Crunchy golden root vegetable latkes are quick and easy to make for lunch or for a snack. This recipe has Moroccan spices added for extra flavour. Serve a stack of these with a good dollop of labneh and home-made quick pickles piled up on top. Parsnips, sweet potatoes and beetroot also work well in this recipe.

INGREDIENTS

• 4 medium potatoes peeled (starchy potatoes are best suited)

• 1 large carrot

• 1 large brown onion

• 4 tbsp all-purpose flour (or potato flour)

• 1 1/2 tsp Moroccan spice mix (spice and co)

• Pinch sea salt

• Vegetable oil for frying

Quick red onion pickles:

• 1 red onion thinly sliced into half moons

• ½ cup water

• ¼ cup apple cider vinegar

• 1 ½ tbsp caster sugar 

Serve:

• Dollop of labneh on each rosti

METHOD

1. Using a mandolin, thinly slice the potatoes and carrot into thin match sticks 5cm long. Alternatively, attach a shredding blade to a food processor and process the vegetables this way.

2. Thinly slice the brown onion into half moons approx. 2mm thick.

3. Wrap the match stick vegetables and sliced onion in paper towel to absorb the excess water. It is best to dry them off as much as possible.

4. Add the vegetables into a large mixing bowl, add the all-purpose flour, sea salt and the Moroccan spice mix. Toss through using your hands to lightly coat the vegetables.

5. Place a heavy base medium fry pan on medium to high heat. Fill up to 1cm deep with vegetable oil and allow to come up to frying temperature. To test if the oil is hot enough, add one match of potato in. If it sizzles and bubbles around the edge of the potato, then it's ready to start cooking.

6. Using your hands press tightly together roughly 2 tbsp of the vegetable mixture. Place it into the oil, using a spatula press down with pressure to flatten and compact the vegetables. Allow to lightly fry, once the colour has turned golden (a couple of minutes) and the edges are crispy gently flip the latkes over to cook the other side for a further minute or two. You're looking for a crispy texture on the outside and softly cooked in the middle.

7. Once cooked on both sides, remove and place on a piece of paper towel. Cover with a lid to keep warm while the remainder of the latkes are cooked.

To make the quick pickles:

1. Combine the water, vinegar and sugar into a small saucepan on medium heat while stirring. Once the sugar has dissolved, pour the hot liquid over the thinly sliced red onions and set aside to pickle for 5-10 minutes.

Serve:

1. Serve with a good dollop of labneh and freshly made quick pickles piled up on top.

Serve: 2 - 3

Prep and cook: 35-40 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.