If you like classic potato pancakes, then you will definitely like this dish. Today we will prepare a hearty Jewish dish called latkes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
They are potato pancakes latkes. This is a national Jewish dish, which is usually prepared for a festive table. Although, if desired, it can be done on weekdays. The essence of the meal is crispy potato pancakes. Therefore, the basis of latkes is potatoes. The ideal Jewish pancake is thin, no more than 0.5-0.7 mm thick, with delicate and beautiful edges.
An important step in this dish is squeezing out the potato mass. Since the pancakes will come out wet and greasy from wet potatoes, because they will slowly grill. Therefore, the potato mass must be dry. Another important point of the dish is well-heated oil. Then the pancakes will quickly fry until they are golden brown and the latkes will not absorb much of the fat. If the pancakes are still greasy, then they need to be laid out on a paper napkin, it will absorb all the excess fat.
Serve such a delicious hearty dish immediately after cooking. Hot! In order for latkes to be crispy and tasty, it is not advised to stack it in a pile and cover it with a lid, so they will become soft. They use such pancakes with sour cream, cracklings, mushroom white sauce or very, very cold milk.
- Caloric content per 100 g - 268 kcal.
- Servings - 15
- Cooking time - 30 minutes
Ingredients:
- Potatoes - 4 pcs.
- Onions - 2 pcs.
- Eggs - 1 pc.
- Salt - 1 tsp without slide
- Ground black pepper - a pinch
- Refined vegetable oil - for frying
Step-by-step recipe for making latkes or potato pancakes in Jewish:
1. Wash the potatoes and onions, peel them, wash them again and wipe them well with a paper towel to remove all moisture.
2. Grate vegetables using a hand grater or an electric food processor. Traditionally, Jewish custom requires that the potatoes be grated on a coarse grater, but you can improvise and grate them on the fine teeth. This is already a matter of taste. Therefore, try two options and choose the best for yourself. After the minced vegetables, put in a fine sieve so that all the moisture and liquid is glass. Then the pancakes will be crispy.
3.then return the vegetable mass to the bowl, season it with salt and ground pepper. Beat in a raw egg.
4. Stir the minced meat well to distribute the food evenly.
5. Put the frying pan on the stove, add vegetable oil and heat well. With a tablespoon, place a portion of the dough at a short distance from each other so that the pancakes do not stick together and fry them until they are brown and golden brown.
6. Turn the latkes over and press down slightly with a spatula to make it thinner. Fry it until golden brown and crispy. Remove the finished pancakes from the pan, put on a paper napkin and serve immediately.
See also a video recipe on how to cook potato pancakes.
