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Potato Latkes with Caramelised Tomato Aioli

Recipe

If you're a fried potato fan, these crispy latkes are for you. Perfect with zingy caramelised tomato aioli.

Prep time: 20 mins | Cooking time: 15 mins | Serves 4

European | MOB | Main

Ingredients  

  • 1L Vegetable Oil
  • 20ml Olive Oil
  • 8g Salt
  • 8g Black Pepper

For The Potato Latkes

  • 600g Maris Piper Potatoes
  • 1 Onion
  • 1 Egg
  • 1 tsp Baking Powder
  • 50g Natural Breadcrumbs

For The Aioli

  • 3 tbsp tomato Purée
  • 1 Garlic Clove
  • 100g Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 Lemon

Method

  1. Peel and grate the garlic into the mayo, add the Dijon mustard and stir through. Zest ¼ of the lemon into the mayo and season with salt, pepper and lemon juice. Set aside.
  2. Peel and trim the onion. Into a large bowl, crack the egg in and whisk the baking powder, breadcrumbs and paprika in. Season with 1 tsp of salt and plenty of freshly cracked black pepper, set aside. Coarsely grate the potatoes and onion onto a clean tea towel. Gather ends of the towel in each hand and twist over a sink to wring out as much liquid as possible. Toss mixture to loosen and wring out again (the drier the mixture the crispier the latkes).
  3. Toss the potato mixture into the egg mix and evenly coat.
  4. In a small saucepan on medium heat, add 4 tbsp of olive oil. Once hot, stir through the tomato purée and cook until it goes dark red and caramelises, 3-5 mins. Drizzle onto the aioli.
  5. Add enough oil to fill a frying pan, place on medium-high heat. Once hot, drop 1 tbsp worth of potato mixture in (it should shimmer as soon as the potato hits the hot oil, if not, the oil is too cold). Use a spoon to press down and shape into a rough disc. Fry until golden on both sides, 3-4 mins on each side. Transfer to a wire rack or a kitchen paper lined plate. Season with salt.
  6. Serve the latkes onto a sharing plate with the caramelised tomato aioli.

In partnership with  Mob.