Quick Latkes Recipe

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 403, total fat 30 G., saturated fats 3 G., proteins 5 G., carbohydrates 30 G., fiber 4 G., cholesterol 48 mg, sodium 457 mg, sugar 2 G.

"Potato latkes are one of my favorite treats for Hanukkah, the Jewish festival of lights," shares recipe author Dana Beninati. "As a child, I spent hours in the kitchen with my grandmother, grating potatoes and frying crispy pancakes for our family gatherings. I think the aroma could fill the entire street. However, these days, I don't have much time to cook, so I came up with a recipe that's just as delicious as the classic, but the latkes are on the table in less than 20 minutes. The secret is store-bought grated potatoes!"

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.

Ingredients for the recipe:

1 package (560 g) chilled grated potatoes (about 4 cups)
1 large egg
2 tbsp. premium flour
4 green onions, thinly sliced
Neutral-flavored vegetable oil for frying
Sour cream, for serving
Sugar-free applesauce, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, applesauce (puree)

Cooking the dish according to the recipe:

Pour 1 cm of vegetable oil into a large, heavy-bottomed frying pan and attach a deep-fry thermometer. Heat over medium heat to 175°C (350°F), line the pan with paper towels, and place a wire rack on top.
In a large bowl, combine the potatoes, egg, flour, green onions, 1.5 teaspoons salt, and 1/2 teaspoon black pepper until smooth and sticky.

Scoop the potato mixture into a 1/4-cup measuring cup, then shake it into your hand. Gently smooth the mixture out to form a flat cake about 1 cm thick.
Carefully add the latkes to the skillet and cook until deep golden brown around the edges, 3 to 4 minutes.

Note

If you can't find refrigerated grated potatoes, use frozen ones. Defrost them, then squeeze out all the water and continue cooking according to the recipe.
Flip and cook until the edges are deep golden brown, about 3 minutes. Transfer to the prepared grill. Season the latkes with additional salt, if desired. Repeat with the remaining latkes, making sure to heat the oil to 350°F (175°C) between batches. Serve the latkes warm with sour cream and applesauce.

Author of the recipe - Dana Beninati is a culinary educator and sommelier.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick baking / Breakfast / Bakery / Draniki and pancakes with savory filling / Jewish cuisine

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