Latkes (wheat flour pancakes)
5 servings
40 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Pour the sour milk into a pot, heat it slightly, add an egg, whisk lightly, and salt the mixture.
- Clabbered milk (prostokvasha): 2 glasss
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
2
Add flour to the pot, mix until smooth, then add baking soda and gently stir.
- Wheat flour: 2.5 glasss
- Baking soda: 0.3 teaspoon
3
Lightly grease the pan with vegetable oil, heat it well, and fry the pancakes for about 2-3 minutes on each side.
- Vegetable oil: 4 tablespoons
4
Keep the ready pancakes warm until serving.
5
Peel and finely chop the onion.
- Onion: 1 head
6
Wash the chicken skin, dry it, and chop finely.
- Chicken skin with fat: 200 g
7
Fry pieces of chicken skin in a pan until golden cracklings, then transfer the cracklings to a bowl.
- Chicken skin with fat: 200 g
8
Fry the onion in melted fat until golden brown.
- Chicken skin with fat: 200 g
9
Put the cracklings in the pan and stir.
- Chicken skin with fat: 200 g
10
Pour the mixture into a sauce boat and serve with warm pancakes.
