Latkes 4 ways

Latkes are a traditional dish to serve during Hanukkah. These potato pancakes are deliciously cripsy on the outside and made using grated potato. To spice up your latkes this year, gives these festive variations a try.

Classic latkes
Ingredients

• 150 grams of grated potatoes

• 1/2 onion, finely diced

• 2 tablespoons of all-purpose flour

• 1 egg yolk

• Salt and freshly ground pepper

• Vegetable oil

• 1/4 cup of finely chopped fresh parsley

Directions
1 Place a saucepan on medium low heat. Add the onions and cook until soft and translucent, about 5 minutes. Season with a pinch of salt and pepper and reserve.

2 Grate the potatoes into a small bowl. Place the grated potatoes in the center of a kitchen towel and thoroughly drain out the water. Transfer back to the bowl and fold in the flour, onions and a good pinch of salt and pepper. Add the egg yolk and gently mix so all the ingredients are well incorporated. Fold in the parsley.

3 Add a good drizzle of vegetable oil to a non-stick pan or skillet. Once the oil is hot, drop a couple heaping tablespoons of the potato mixture and flatten to form a disc with the back of a spoon. Cook for 1-2 minutes or until the side in contact with the skillet is nice and golden brown. Flip the fritters and cook the other side for 1-2 minutes. Remove from the heat and place on paper towels to soak up excess oil.

4 Serve with sour cream topped with chopped chives and apple sauce.

Makes about 15 small fritters.