Crispy Potato Latkes

1. 1

   Wash potatoes, scrubbing off any dirt, and remove eyes. Cut into chunks.

2. 2

   Place all ingredients except the olive oil into a food processor and process until the mixture is slightly liquid but still coarse. This will ensure a crispy finish to the pancakes.

3. 3

   Heat 2 tbsp oil in a large, heavy-based or non-stick fry pan over medium heat (the pan should be able to hold 4 pancakes). Spoon 1/4 cup of batter into the hot pan at a time, spreading it gently into a round, repeat to make 4 pancakes.

4. 4

   Cook for 3-5 minutes, or until the bottom is lightly browned and crisp and the batter on top has begun to set. Flip and cook for 3 minutes on the other side. Remove from pan and set aside.

5. 5

   Serve with your choice of granulated sugar, Greek-style yoghurt or saucy stews.

* Per serving · 4 servings · Values may vary.

No additional tips available.