Potato Latkes

500 g potatoes, grated
¼ tsp SIDS CRAZY SALT
1 small onion, grated
1 large egg
2 tbsp flour
SIDS SALT & PEPPER to taste
½ cup rice bran oil

Peel the potatoes and onion. Grate the potato and onion using a food processor or hand grater. Add the shredded potatoes to a cheesecloth or towel and squeeze out as much liquid as possible.
Preheat a pan over medium-heat with oil.
Put the shredded potato and onion into a bowl, followed by whisked egg, SIDS CRAZY SALT, flour and SIDS SALT & PEPPER. Toss until evenly combined.
Place a spoonful of the latke batter into the pan and press it with the back of the spoon to flatten it.
Turn the latke over as soon as its golden. Fry on the other side. Repeat until you run out of batter. Season with SIDS SALT & PEPPER then serve immediately and enjoy while they are still crispy.
3 Tips for Nailing the Texture of Potato Latkes:
1/ Drain out all the potato juice. The more excess juice and potato starch you can squeeze out of the potatoes, the crispier they will get. This will also prevent chaotic, popping oil.
2/ Form similar-sized patties. To promote even cooking, try to keep the latkes as similar in size as you can.
3/ Don’t overcrowd the pan. Although tempting to cram as many in as possible, you’ll want to give the latkes about an 2 cm of space between one another. This will help them to crisp and spread a bit.
Hot Tip: You may need to adjust from medium to medium-high heat to get that perfect crisp. That said, always start at medium to prevent burning.