Latkes

Directions

1. 1
   Push the potatoes through the fine grater disc of the food processor.
2. 2
   Remove and drain in a sieve, pushing well to get out as much liquid as you can.
3. 3
   Fit the double-bladed knife to the processor and put in the onion, eggs, salt, pepper and 2 tbsp flour.
4. 4
   Process briefly, add the grated potatoes and give another pulse or two until the mixture is pulpy but not pureed.
5. 5
   Add more flour if it's at all runny as opposed to just a sticky, thick mess.
6. 6
   Fry the latkes in lumps of about 1 tbsp each in a heavy frying pan with hot oil.
7. 7
   The oil should be about 1 cm deep and it should take 3-5 minutes a side or even less.
8. 8
   Flatten them slightly when you turn them over.
9. 9
   If making ahead, at this point you can spread the latkes out on a baking sheet and let cool.
10. 10
    Keep overnight in the fridge or freeze and when you are ready to eat them cook in a 200 C oven.
11. 11
    It will take 5-7 minutes if they're from the fridge or a bit longer if they're frozen.
12. 12
    When ready to serve, top with a little smoked salmon and a dollop of creme fraiche and a sprig of dill.