Potato pancakes latkes with apple sauce
4 servings
60 minutes
Latkes are traditional Jewish potato pancakes that are especially often made during Hanukkah. Their crispy golden crust hides a tender and aromatic flesh rich in the flavors of potato, onion, and spices. Historically, latkes are associated with the festival of lights, and frying them in oil symbolizes the miracle of the consecrated oil in the ancient temple. The accompanying apple sauce is a light, sweet-and-sour accent that perfectly highlights the richness of latke flavor. Traditionally served with sour cream or applesauce, they create a balance between creamy texture and refreshing fruity notes. This dish is not just a treat but an embodiment of culinary traditions that unite generations at the festive table.
1
Peel the potato, grate it, and squeeze out the juice.
- Potato: 4 pieces
2
Add finely chopped onion, eggs, flour, salt, and pepper.
- Onion: 2 heads
- Chicken egg: 2 pieces
- Wheat flour: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Heat oil in a frying pan. Spoon potato dough in portions, pressing it slightly to the pan. Fry on both sides.
- Vegetable oil: to taste
4
Before serving, dry the prepared latkes on a paper towel.
5
It's best served with sour cream and apple sauce. Bake the apples in the oven, scoop out the flesh, mix it with water and lemon juice - the sauce is ready.
- Apple: 2 pieces
- Water: 1 tablespoon
- Lemon juice: to taste
- Sour cream 10%: to taste