Potato Latkes

4 servings

20 minutes

Potato latkes are crispy, golden-brown potato pancakes popular in European cuisine, especially in Jewish traditions. Their origin is linked to Ashkenazi cuisine, where they became a symbol of the Hanukkah holiday due to the frying method in oil reminiscent of the miracle of the candle. Latkes have a rich potato flavor complemented by a sweet note of onion and a tender texture from eggs and flour. They are fried until golden brown, creating an appetizing combination of a crispy surface and soft center. Latkes are served with sour cream or applesauce, enhancing their flavor and making them a versatile dish – perfect as an appetizer, side dish, or standalone treat on the festive table.

Energy value per serving

• Calories: 468
• Proteins: 9g
• Fats: 29g
• Carbohydrates: 44.5g

Ingredients

• Potato: 6 pc
• Olive oil: 5 tbsp
• Onion: 1 head
• Chicken egg: 2 pc
• Wheat flour: 0.5 glass
• Salt: 0.5 tsp
• Ground black pepper: to taste

Cooking steps

1. Grate raw peeled potatoes on a fine grater and squeeze out very well. Then add grated onion, salt, eggs, flour (ideally matzo flour) and mix everything well.

   Required ingredients:

   • Potato: 6 pieces
   • Onion: 1 head
   • Salt: 0.5 teaspoon
   • Chicken egg: 2 pieces
   • Wheat flour: 0.5 glass
   • Ground black pepper:  to taste

2. Pour olive oil into the pan and heat it up strongly. After that, scoop the prepared mixture with a tablespoon and place it into the boiling oil.

   Required ingredients:

   • Olive oil: 5 tablespoon

3. Quickly fry one side of the latkes until golden brown, then flip to the other side and fry until golden brown as well.