Latkes
4 servings
40 minutes
Latkes (aka levivot, aka draniki) are deep-fried potato pancakes. If you want thin and crispy latkes with an openwork crust, you need to grate the potatoes on a coarse grater and squeeze them wel
1
Peel and grate the potatoes. Wash them in a bowl of cold water. Transfer to a strainer, drain excess water, and spread on a clean towel to dry completely.
- Potato: 600 g
2
In a large bowl, mix grated potatoes, grated parsnip, chopped chives, egg whites, corn starch, 1 tsp of salt, and plenty of black pepper.
- Potato: 600 g
- Parsnip: 300 g
- Chives: 30 g
- Egg white: 4 pieces
- Cornstarch: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
3
Place half of the butter in the pan and pour in half of the sunflower oil. Heat over medium heat. Take about 2 tablespoons of the latkes mixture, squeeze to remove excess liquid, and shape into a thin patty 1 cm thick and 8 cm wide. Carefully lower the latkes into the oil, press and flatten with the convex side of a spoon, and fry over medium heat for 3 minutes on each side. The latkes should be fully browned on the outside.
- Butter: 80 g
- Sunflower oil: 100 ml
4
Remove the latkes from the oil, place them on paper towels, and keep warm while the other pancakes fry. Add oil if necessary. Serve immediately with sour cream.
- Butter: 80 g
- Sunflower oil: 100 ml
- Sour cream: to taste