Latkes for Hanukkah Jewish draniki

Crispy, tender and at the same time incredibly bright taste! Latkes is a dish of Jewish cuisine, potato pancakes that resemble draniki. But they have their own cooking subtleties, which you will learn about in this recipe. If you serve them with sour cream and caviar sauce, they will also look festive!

Pirko Rita

Recipe author

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Composition / ingredients

servings:

For latkes:

Potatoes

Sour cream (bold)

Flour

Salt

to taste

For the sauce:

Sour cream

Red caviar

For frying:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 30 % 9 g

Carbohydrates 60 % 18 g

163 kcal

GI: 78 / 0 / 22

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make Jewish latkes draniki? Prepare all the necessary ingredients according to the list, as well as inventory and a frying pan for frying them. Wash the root vegetables thoroughly with a brush and dry them. Sift the wheat flour through a fine sieve.
Step 2:
Peel the potatoes with a vegetable peeler. Place the colander in a deep bowl. Grate the peeled potatoes on a medium grater, then put it in a colander and leave for 30 minutes to drain excess liquid from the potatoes.
Step 3:
Preheat the oven to 100°C. After half an hour, squeeze the potatoes, let the juice drain directly into the bowl. Now drain the accumulated liquid from the bowl where the potatoes were draining. A white precipitate should remain at the bottom of the container – this is potato starch. Leave it, it will come in handy.
Step 4:
Next, mix grated potatoes, sifted wheat flour, potato starch and salt in a separate container.
Step 5:
Next, add sour cream to the potato mixture and mix all the ingredients well.
Step 6:
Now proceed directly to roasting the draniki. To do this, pour vegetable oil into the pan and put it on the fire, heat it up. Then spread the potato mass on the pan with a tablespoon, forming pancakes. Cook them in small portions, frying over high heat for 1.5 minutes on each side.
Step 7:
Put the fried latkes on a baking sheet, in a latka or a baking dish. After all the pancakes are fried and placed on a baking sheet / mold, send them to a preheated 100 °With an oven. Cook them for 7-10 minutes. Determine the exact time and temperature of baking according to your oven.
Step 8:
Prepare the sour cream sauce. To do this, mix only two ingredients in a container: this is sour cream and red caviar. In fact, these pancakes can be served with sour cream, but with caviar, the taste of the dish becomes brighter and richer.
Step 9:
Serve ready-made potato latkes hot, just put them on a dish and pour sour cream and caviar sauce over them. This is a traditional dish for Jewish Hanukkah, but they can be eaten on any other days)

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

You can check whether the oil has warmed up well enough in the pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Note:

When preparing latkes, potatoes can not be cleaned. The potato peel will give the dish an appetizing brown color and a crisper crust. But in this case, the potatoes need to be washed very thoroughly.