Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Latkes – Potato Pancakes

Ola Rokita26 December 2018Comment (1)

Latkes

Potato pancakes, also known as latkes, were the perfect comfort food during winters when I was growing up. They can be eaten as a side dish or just on their own. My grandmother made the best latkes. They were so light and crispy that they tasted more like dessert rather than a side dish.

The key is to remove the fluid that comes out of the grated potatoes. And as much as using a mixer is a fast and easy solution to shred the potatoes and the onion into a pulp, nothing beats the old hand grater. I like my latkes to have some texture, and by using the large holes on the hand grater, it gives the latkes a perfect texture. It also helps make them airier.

My other favorite ingredient to use is sunflower seed oil for frying my latkes. It’s a sweeter oil and much more delicate than canola or vegetable oils. Plus, with all the recent genetic modifications done to canola or corn in the U.S., I prefer to avoid these oils. Also sunflower seed oil contains higher level of monounsaturated fat, is rich in vitamin E,  and lower in saturated fat, which makes it better for your heart. If you can, try to avoid processed or partially hydrogenated oils. These are bad for your cholesterol levels and your overall heart health.

I also use only wheat flour from Poland to hold the latkes together. Very small amount is needed if you want yours to be light and have fewer calories.

Of course latkes without sour cream or apple sauce are not complete. My favorite way to eat them is with generous amounts of sour cream. Tastes so yummy and my kids can eat ten in a single sitting!

Latkes

Ingredients

  • 4 large potatoes
  • 1 small onion
  • 1 whole egg
  • 2 tbsp flour
  • 2 tsp salt
  • 1 pinch black ground pepper

Instructions

  1. Peal potatoes and grate them using the side with medium or large holes. 

  2. Gently tilt the bowl and pour out some of the juice. Then leave the grated potatoes on the side for about 10 minutes. 

  3. In the meantime grate the onion. You can use the small or the medium holes on the grater.

  4. Go back to the potatoes and pour out more of the juice. You can use a sieve to do it more precisely. But if you simply tilt the bowl, and press the potatoes against the wall of the bowl and let the juice flow out, that should also do it.

  5. Next, using a spoon, mix in the flour, the egg, the salt, and the ground black pepper with the potatoes. Add the grated onion and mix it all together. 

  6. Pour about 2-3 table spoons of sunflower seed oil onto a frying pan, and heat it over a medium heat. 

  7. Lower the heat to medium-low, and gently scoop about two tablespoons of the potatoes mix and fry each pancake for about 1-2 minutes on each side.

  8. Place your latkes on a plate lined with paper towel to absorb any excess oil. Repeat the process to make the next latkes.

  9. Serve it with sour cream or apple sauce.

{ 1 comment… read it below or add one }

Jonathan March 14, 2019 at 06:46

Of course, these are one of my favorites and should be displayed on top. It’s always a special meal when there are latkes.

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