Go Back Email Link

Potato Latkes

The festival of Chanukah will be celebrated for 8 days in December. It is sometimes called the ‘festival of light’ and families light the special candelabra (chanukiah) and traditionally eat food fried in oil. It is certainly not the festival to be dieting. For the girls of Monday Morning Cooking Club it is always about the food and they love to make potato latkes (small potato cakes, like roesti.) Eat these with a little salt, piled high with a dollop of Tribehou crème fraîche and a decadent amount of caviar to celebrate. This recipe is from their second book, The Feast Goes On.
Course Appetisers



  • 600 g Desiree (or frying) Potatoes
  • 2 eggs, lightly beaten, Kangaroo Island Free Range Eggs, available in stores
  • 1 heaped tbsp plain flour (optional)
  • Tasman Sea Salt
  • black pepper to taste
  • 1 cup vegetable oil

To Serve

  • Your choice of Caviar ARS italica, Black Pearl, Tsar Nicoulai, Gourmet House
  • Tribehou Crème Fraîche


  • Peel and grate the potatoes. Place in a colander for 15 minutes to drain. Squeeze the grated potato with your hands to remove any liquid. Wrap and then wring in a tea towel (dish towel) or paper tower to remove any residudal liquid.
  • Tip the potato into a large bowl. Add the eggs and flour, if using, then season generously with salt and pepper. Mix well.
  • Add enough oil to a large frying pan to reach a depth of about 5 mm - 1 cm (1/4 - 1/2 inch). When the oil is hot, carefully add teaspoons of the potato mixture to make small round potato cakes. Flatten them slightly. Fry the latkes over medium heat for a few minutes on each side until deep golden brown. Drain on paper towel.
  • Serve hot or at room temperature with your choice of caviar, including Smoked Salmon Caviar by Gourmet House. Black Pearl Siberian Caviar, White Sturgeon by Tsar Nicoulai and Imperial Oscietra by ARS Italica.
  • Makes 40 Latkes