Latkes - cooking recipe

Ingredients

1 1/2 kg potatoes, peeled
1 medium onion, peeled and chopped
2 large eggs
1/2 teaspoon salt
fresh ground pepper, to taste
2 -4 tablespoons self-raising flour
vegetable oil, for frying
for the topping
300 g smoked salmon, slices
400 ml creme fraiche
fresh dill sprig

Preparation

Push the potatoes through the fine grater disc of the food processor.
Remove and drain in a sieve, pushing well to get out as much liquid as you can.
Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not pureed.
Add more flour if it's at all runny as opposed to just a sticky, thick mess.
Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
Flatten them slightly when you turn them over.
If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.