Latkes
Appetizers • Jewish
Description
Latkes (also known as levivot or draniki) are deep-fried potato pancakes. If you want your latkes thin and crispy with a delicate crust, you should grate the potatoes on a coarse grater and squeeze them well. If you prefer thicker pancakes, then use a fine grater and you can add an egg to the mixture. Latkes are typically served hot, usually with sour cream and applesauce, and the next morning you can fry them alongside eggs: the combination of fried potatoes and a runny yolk is unbeatable. Latkes can be enjoyed year-round, but they are especially essential during Hanukkah. The jug of pure oil has become a symbol of the holiday, and since frying involves oil, latkes take on a sacred significance. Recipe from a cookbook by common American authors.
Ingredients
- Potato 20 oz
- Parsnip 10 oz
- Chives 0 oz
- Egg white 4 pieces
- Corn Starch 2 spoons
- Butter 5 oz
- Safflower Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Sour Cream to taste
Step-by-Step Guide
Step 1
Peel and grate the potatoes. Rinse them in a bowl of cold water. Transfer to a colander to drain excess water, and spread them out on a clean towel to dry completely.
Step 2
In a large bowl, mix together the grated potatoes, grated parsnip, chopped chives, egg whites, corn starch, 1 teaspoon of salt, and plenty of black pepper.
Step 3
In a skillet, place half of the butter and pour in half of the sunflower oil. Heat over medium heat. Take about 2 tablespoons of the latke mixture in your hand, squeeze to remove excess liquid, and shape it into a thin patty about 1 cm thick and 8 cm wide. Carefully lower the latke into the oil, pressing and flattening it with the back of a spoon, and fry over medium heat for 3 minutes on each side. The latkes should be completely golden brown on the outside.
Step 4
Remove the latkes from the oil and place them on paper towels, then keep them warm while the remaining pancakes fry. Add more oil if necessary. Serve immediately with sour cream.
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