Clinton Kelly's Potato Latkes

By JacqueDavison

Ingredients

• For the Pancakes:
• 1 pound Potatoes
• 1 large Egg (beaten)
• 1/2 cup grated Onion
• Salt and Pepper to taste
• Olive Oil
• For the Toppings:
• Sour Cream
• Creme Fraiche
• Apple Sauce
• Horseradish

Preparation

Step 1

For the Pancakes: Peel potatoes and coarsely grate on a box grater, 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. Drain the potatoes, pressing out all excess liquid, and then put the potatoes in a dish towel. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and onion. Season with salt and pepper.

Heat a large cast iron pan over medium high heat. Once hot, add about 3 to 4 tablesoons of olive oil. Working in batches of 4 to 5 latkes (you don't want to overcrowd the pan), spoon 2 tablespoons of the potato mixture per latke into skillet, pressing into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Carefully turn latkes over and cook until the other sides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed, and keep working with the remaining potato mixture. Keep latkes warm by covering the plate with foil.

For the Toppings: Serve with toppings.