Latkes
Votes: 7
Time: 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Latkes - detailed recipe.
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:
- 8 medium-sized peeled potatoes
- 1 medium-sized onion
- Lemon juice
- 1 cup wheat flour
- 1 cup of milk
- 1 egg
- 1 tbsp. baking powder
- 1/8 cup melted butter
- Freshly grated nutmeg
- Salt and ground black pepper to taste
- Watercress for garnish
- Caviar for decoration
- Crème fraîche for decoration
We recommend
Recipes with similar ingredients: potato, onions, lemon juice, eggs, milk, nutmeg, watercress, crème fraîche, salmon caviar, flour
Cooking the dish according to the recipe:
- Grate the potatoes and onions using a grater with large holes. Sprinkle with lemon juice and squeeze out any excess liquid.
Mix flour, milk, egg, baking powder, and nutmeg. Add the potatoes, then add the melted butter. - Heat a little peanut oil in a frying pan and fry the pancakes until golden brown on one side. Flip them over and fry the other side in the same way.
Serve with caviar, sun-dried tomatoes, smoked salmon and crème fraîche, sprinkled with watercress.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
Categories:
Similar recipes
