Potato Latkes is a shallow fried or baked potato pancake. The recipe is believed to be of Jewish origin and is a must have on Hanukkah. It is a perfect carbohydrate addition to your breakfast with eggs and some sautéed vegetables.
Potato Latkes are traditionally served with sour cream and unsweetened apple sauce but are also perfect with tomato ketchup. Serve them with a slice of toast and some Fresh Orange Juice.
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Cooks in 30 M
Total in 40 M
To begin making the Potato Latkes, peel, wash and grate the potatoes in thin long strands either using a food processor or the thickest side of your grated. If you are using a grater move your hands in long swift motions to get longer strands.
Add the finely chopped onion to the grated potatoes and let them stand in a strainer to drain the water for 15 minutes. You can also squeeze out the water by pressing the potatoes in a muslin cloth.
Let the water stand still for 10 minutes and then drain the liquid on top and add the starch collected at the bottom back to the potatoes.
Whisk together 1 egg, salt and pepper. Add the egg mixture and grated garlic to the potatoes.
In a cast iron pan, add 2 tablespoons of olive oil and spoon the potato mixture in 4-5 rounds. Using the back of a flat spatula press down a little and let it roast each side for 3-4 minutes till nicely and evenly browned.
Potato Latkes are traditionally served with sour cream and unsweetened apple sauce but are also perfect with tomato ketchup. Serve them with a slice of toast and some Fresh Orange Juice.