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.
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.
- 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.
- 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.