A holiday staple, these crispy, golden latkes are made extra mouth watering with the addition of Scout Lobster. Serve alongside an ice cold IPA or pilsner.
2 Scout tins of your choice
2 Russet potatoes
1 Spanish onion
¼ cup of Crème Fraiche
2 tbsps of fresh herbs for garnish
2 tbsps of canola oil
Peel your onion, and cut it in half. Grate your onion directly into the bowl.
Grate your two potatoes on top, and mix everything together with your hands, thoroughly. Add a little salt, and set aside.
Heat your canola oil on your frying pan.
Squeeze out all the excess moisture from your potato mixture.
Place your strained potato mixture in the frying pan. Pat it down with your rubber spatula.
Cook at medium-low heat. When the bottom becomes a nice caramel colour, flip it over to achieve the same effect on the other side.
Once crispy, remove it from your pan and place it on a towel to drain, while you gather your garnishes.