POTATO LATKE MIX RECIPES

Steps:

• Preheat oven to 250°F.
• Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
• Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
• Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Steps:

• 1. Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
  2. Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
  3. Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
  4. Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
  5. Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
  6. Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
  7. Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.