Classic Latkes
Votes: 4
Time: 45 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Latkes are Jewish potato pancakes, beloved for their crispy crust of crispy grated potatoes and tender center. In addition to grated potatoes, classic latkes also contain onions, matzo meal (which can be substituted with regular wheat flour), and eggs. To ensure the pancakes are ultra-crispy, as much liquid as possible is squeezed out of the potatoes and onions, and they are fried in a generous amount of chicken fat, which can be substituted with vegetable oil if desired. Once the latkes are cooked, the fat should be drained and they are served with the traditional dips of the classic recipe: applesauce and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg potatoes (about 2 medium tubers), peeled
- 1 small onion
- 1 large egg, beaten
- 1/3 cup matzo meal or all-purpose flour
- Vegetable oil or rendered chicken fat, for frying
- Applesauce and/or sour cream, for serving
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Recipes with similar ingredients: potato, onions, eggs, matzo meal, premium flour, applesauce, sour cream
Cooking the dish according to the recipe:
- Grate the potatoes and onion coarsely into a colander set over a bowl. Add 1 teaspoon of salt and some freshly ground black pepper, mix well, and let sit for 5 minutes. Press the potato mixture firmly with your hands to remove as much liquid as possible. Pat dry with paper towels, then transfer to a large bowl.
- Add the beaten egg and flour to the potato mixture and mix well. Scoop 1/4 cup of the potato mixture and form into tight, thin pancakes, 8-10 cm in diameter. Transfer to a baking sheet lined with paper towels.
- Preheat oven to 120°C (250°F). Heat 1/4 inch of vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Fry the latkes in batches until richly golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Transfer to a wire rack set on a rimmed baking sheet and sprinkle with salt. Keep the cooked latkes in the oven to keep them warm while you fry the next batch. Serve with applesauce and/or sour cream.
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