Garlic and Pork Latkes
6 servings
90 minutes
Latkes with garlic and pork is a special dish of European cuisine that combines the tenderness of potato pancakes with the rich flavor of fried garlic and lean pork. The origins of the dish trace back to Eastern European culinary traditions, where potato pancakes became an integral part of many national tables. The crispy golden crust of latkes envelops juicy meat, giving it a pronounced taste and texture. Enhanced with aromatic garlic butter and spicy sour cream with horseradish, this recipe is perfect for cozy home evenings or festive gatherings. Each serving is a harmony of simple ingredients transformed into an exquisite treat that awakens appetite and enjoyment.
1
In a well-heated mixture of vegetable and butter, fry the garlic cloves until golden. Transfer the garlic to a plate, drain the oil into a separate container, and the draniki will be fried in that oil.
- Garlic: 2 heads
- Butter: 50 g
- Vegetable oil: 6 tablespoons
2
In grated potatoes, we add an egg, flour, salt, and mix well.
- Potato: 2 kg
- Chicken egg: 1 piece
- Wheat flour: 1 tablespoon
3
Cut the lean pork into small, thin strips.
- Meat: 700 g
4
In a heated pan, pour a tablespoon of garlic oil, then lay out the prepared potatoes, flattening them into a 4-5 mm layer, fry for 3 minutes, place meat and fried garlic in a single layer in the center, cover with a layer of potatoes, and fry on the other side. Fry both sides until golden brown. Serve the finished draniki with sour cream seasoned with horseradish.
- Vegetable oil: 6 tablespoons
- Potato: 2 kg
- Meat: 700 g
- Garlic: 2 heads
