A simple mix of shredded potatoes, chives and shallots, these deliciously crisp latkes are so easy to prepare but taste totally delicious. Serve as a side dish or with smoked salmon, crème fraîche and a perfectly poached egg for a stunning starter or brunch.
Heat the oven to low – about gas 1, 140°F, 120°C – to warm through. Put the finely grated potato and shallot in a colander and squeeze out as much moisture as possible. Or roll the potato and shallot in a clean tea towel or muslin and squeeze to remove the liquid.
Beat together the egg, chives and semolina with salt and pepper in a medium bowl. Add the potato and shallot and mix to combine. Heat a little of the oil in a large frying pan. Once lightly sizzling, put tablespoons of the mixture in the pan – you should be able to do 3 or 4 at a time.
Reduce the heat to low, flatten each latke with the back of a spoon and fry for 5-6 minutes on each side, flipping when the edges turn golden-brown. (A low temperature will cook them without turning them too brown.)
Keep warm in the low-heated oven while you cook the rest. Add a little oil between each batch. Drain on kitchen paper and sprinkle with salt before serving.
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