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Potato and Shallot Latkes

Crispy, crunchy and salty, these delicious little latkes are incredibly moreish.

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Sides & Salads
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Preparation Time
10 minutes
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Cooking Time
15 minutes
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Coarsely grate the potatoes and shallot into a tea towel. Squeeze to remove excess liquid, then place in a large bowl. Add the eggs, flour, seasoning and mix well.

Pour 3cm of oil into a high sided pan.

Once hot, carefully spoon in large tablespoons of the mixture. Fry in batches to avoid overcrowding. Cook on each side for around 3 minutes until a deep golden brown. Remove to a plate lined with kitchen paper.

Serve with an extra sprinkling of sea salt and the chives, with bowls of the sour cream and apple sauce on the side.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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