### TranslatedIngredients: 4 Potatoes (Aloo),1 Onion - finely chopped,3 clove Garlic - grated,1 Whole Egg,1 teaspoon Whole Black Peppercorns - freshly ground,Salt - to taste,Extra Virgin Olive Oil - for shallow frying ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Potato Latkes, peel, wash and grate the potatoes in thin long strands either using a food processor or the thickest side of your grated. If you are using a grater move your hands in long swift motions to get longer strands.Add the finely chopped onion to the grated potatoes and let them stand in a strainer to drain the water for 15 minutes. You can also squeeze out the water by pressing the potatoes in a muslin cloth.Let the water stand still for 10 minutes and then drain the liquid on top and add the starch collected at the bottom back to the potatoes.Whisk together 1 egg, salt and pepper. Add the egg mixture and grated garlic to the potatoes.In a cast iron pan, add 2 tablespoons of olive oil and spoon the potato mixture in 4-5 rounds. Using the back of a flat spatula press down a little and let it roast each side for 3-4 minutes till nicely and evenly browned.Potato Latkes are traditionally served with sour cream and unsweetened apple sauce but are also perfect with tomato ketchup. Serve them with a slice of toast and some Fresh Orange Juice.
