Latkes aren’t exactly a novel dish: in their current form, Ashkenazi Jews consumed them from the late 19th or early 20th century. However, these potato and onion pancakes seem to be enjoying an expansion these days thanks to social media, which is unsurprising given their appeal: You see a picture of a latke on Instagram and it’s hard not to feel a certain need to try.
At best, latkes are crispy on the outside and mushy on the inside. Its basic ingredients list isn’t long (potato, onion, egg and little else), however allow access for others without major problems, are spices, herbs or vegetables that replace the potato in whole or in part (see carrot, zucchini, sweet potato or turnip). Preparing them is easy, but you need to follow certain rules so that no mushy ones remain. If you want to know what they are, watch the video above and follow our recipe.
LATKES (FRENCH PANCAKES WITH POTATOES)
For about 16 latkes
- About 500 g sour potatoes or monalisa
- 1 large onion (approx. 250 g)
- 2 eggs
- 60g of cracker either unleavened toast
- Mild olive or sunflower oil
- 2 level teaspoons of salt
- Finely chop the onion and grind the crackers until they turn into powder.
- Peel potatoes. Cut them into four pieces if they are large, or two if they are small. Using a mandolin or food processor, or failing that, grate them into thin strips.
- Place the potato on cheesecloth or fine cloth, make a bunch and squeeze to get as much liquid out of the potatoes as possible.
- In a bowl, combine the potato with the onion, beaten eggs, shredded crackers, and salt. Mix well.
- Add a generous dash of oil to a frying pan and heat over medium-high heat. It should be hot, but not too hot or the latkes won’t cook well inside.
- Taking portions of the dough with your hands, form flat discs about four fingers wide and fry them in portions, first on one side and then on the other side. When golden brown on both sides, set them aside on a wire rack or kitchen paper.
- They can be accompanied with a sugar-free applesauce or with a yoghurt sauce with lemon and salt, guacamole. And they also go well with guacamole or with cream cheese and smoked salmon.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected]