If you're a fried potato fan, these crispy latkes are for you. They're perfect scooped into the zingy caramelised tomato aioli.
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It pairs flawlessly with Aldi’s Aperini – the perfect summer drink.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It pairs flawlessly with Aldi’s Aperini – the perfect summer drink.
Serves
4
Maris Piper Potato
Onion
Egg
Baking Powder
Breadcrumb
For The Aioli:
Tomato Purée
Garlic Clove
Mayonnaise
Dijon Mustard
Lemon
Vegetable Oil
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It pairs flawlessly with Aldi’s Aperini – the perfect summer drink.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It pairs flawlessly with Aldi’s Aperini – the perfect summer drink.
Serves
4
Maris Piper Potato
Onion
Egg
Baking Powder
Breadcrumb
For The Aioli:
Tomato Purée
Garlic Clove
Mayonnaise
Dijon Mustard
Lemon
Vegetable Oil
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It pairs flawlessly with Aldi’s Aperini – the perfect summer drink.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It pairs flawlessly with Aldi’s Aperini – the perfect summer drink.
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Step 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.
Step 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.
Step 3.
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).
Step 4.
Toss the potato mixture into the egg mix and evenly coat.
Step 5.
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.
Step 6.
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.
Step 7.
Serve the latkes onto a sharing plate with the caramelised tomato aioli.
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