Latkes

Traditional crispy Jewish potato pancakes. Delicious. One of the traditional dishes for the Hanukkah holiday is latkes - (aka dranik, aka levivot). The basis of latkes is potatoes. The ideal latkes is thin (less than half a centimeter thick), with beautiful, delicate crispy edges - for this, potatoes are rubbed on a very large grater. Experienced cooks consider the main difference between draniki and latkes is that latkes are supposed to squeeze the grated potatoes thoroughly so that there is no excess moisture. In addition, latkes are prepared only with olive oil.

♚Larisynshik

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For minced meat:

Potatoes

Eggs

Flour

Salt

For roasting:

Olive oil

For submission:

Sour cream (olive oil, pork rinds or sauce)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 26 % 7 g

Carbohydrates 59 % 16 g

142 kcal

GI: 81 / 0 / 19

Step-by-step cooking

Cooking time: 40 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:

Grate peeled raw potatoes. Add salt. Wait a few minutes for the potato to let the juice out and squeeze it well.
Add eggs and flour.
Mix very thoroughly.
Heat a frying pan with olive oil very hot.
Spread latkes with a tablespoon in a frying pan.
When one side is browned to a golden color, turn it over.
Serve latkes necessarily hot.
The most important component of this dish is seasoning. If latkes are served to the dairy table, then it is good to season them with sour cream or olive oil.
And if you eat a meat meal, then pork rinds or an appropriate sauce are recommended.