Latkes Grilled Cheese

Is there anything nicer than a crisp, piping hot potato latke?

Done in 1 hour

Serves 2

Dish by Hugh Woodward

Ingredients

3maris pipers

1onion, finely chopped

2eggs

80gplain flour

1 tspfine salt

1 1/2 tspbaking powder

frying oilto shallow fry

8 or soslices American cheese

We don't think so. Except in this recipe, where two latkes combine to make the gooiest, crispiest grilled cheese imaginable.

Method

Take the potatos and peel them, then add them to a kitchen tea towel and give it a good squeeze to extract the water

Beat the eggs and fold through the potatoes along with the flour, salt and baking powder.

Heat the oil until it's about 170° and take a handful of the latke mixture. Fry it for roughly three minutes on each side, until really crispy and cooked through.

In another pan, add a tbsp of oil and place down a latke, then add two slices of cheese and another latkes on top. Cook until the cheese is melted.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.