Latkes with potatoes
6 servings
40 minutes
Latkes with potatoes are a traditional dish of Jewish cuisine closely associated with the holiday of Hanukkah. Crispy and golden, they are made from grated potatoes mixed with onions, eggs, and flour, then fried in hot oil. Their taste surprises with a combination of tenderness inside and an appetizing crust outside. The light spiciness of coriander and the freshness of parsley make the dish even more aromatic. Latkes are traditionally served hot, accompanied by sour cream for creamy softness or apple sauce for a touch of sweetness. It's not just food – it's comfort, family warmth, and a connection to centuries-old traditions.
1
Peel the potatoes and grate them on a coarse grater. Transfer to a bowl, let sit for fifteen to twenty minutes, then squeeze out and drain the juice.
- Potato: 1 kg
2
Finely chop a medium onion. Add the onion and all other ingredients to the potatoes, except for the oil and sour cream (leave a little parsley). Mix.
- Onion: 1 head
- Chicken egg: 2 pieces
- Wheat flour: 0.5 glass
- Chopped parsley: 3 tablespoons
- Ground coriander: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Heat a pan with sunflower oil, using a tablespoon to place latkes on it like pancakes. Fry on each side until golden and crispy. The heat should be slightly above medium.
- Sunflower oil: 1 tablespoon
4
Serve hot, garnished with sour cream and parsley.
- Sour cream: to taste
- Chopped parsley: 3 tablespoons