Potato latkes with yogurt and red caviar
4 servings
20 minutes
Potato latkes are a traditional Jewish dish associated with the Hanukkah holiday. These crispy potato pancakes are cooked in vegetable oil, symbolizing the miracle of oil that burned for eight days. Latkes have a golden crust, crispy on the outside and tender on the inside. Their flavor is beautifully complemented by yogurt or sour cream, while red caviar adds sophistication and a slight salty note to the dish. This contrast of textures and aromas makes latkes an ideal treat for the festive table. They are served hot, enjoying the warmth and coziness of tradition. Latkes can be eaten as a standalone dish or as part of a lavish feast. They symbolize not only Jewish culinary heritage but also the joy and family unity that accompany their preparation and tasting.
1
Chop the onion. Whisk the eggs lightly. Mix the eggs and onion with flour, baking powder, sugar, salt, and pepper.
- Onion: 2 heads
- Chicken egg: 2 pieces
- Wheat flour: 4 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Sugar: 0.5 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Grate the potatoes on a coarse grater, place them in a colander, and squeeze well. Transfer the potato shavings to a bowl and mix with the dough.
- Potato: 700 g
3
Pour a few millimeters of vegetable oil into a heavy skillet and heat it.
- Vegetable oil: 150 ml
4
Spoon the dough into the pan in small portions, fry on medium heat for 3-4 minutes until golden brown, then flip and fry on the other side.
- Potato: 700 g
- Vegetable oil: 150 ml
5
Remove the latkes from the pan with a slotted spoon and drain on paper towels or a napkin. Place in a warm oven to keep them from cooling.
- Vegetable oil: 150 ml
6
Place a spoon of yogurt or sour cream on each pancake, garnish with red caviar. Serve hot.
- Plain (natural) yoghurt: 0.5 glass
- Red caviar (salmon roe): 1 jar
