Potato latkes with applesauce
Contributor
"These crispy potato pancakes are not only a staple of Jewish cuisine, but also very popular in most of Eastern Europe and Germany. To make latkes that are crispy on the outside and tender on the inside, use floury potatoes and thoroughly squeeze out any excess liquid after grating them. Serve the latkes with sweet and tangy applesauce if you have a sweet tooth, or with smoked salmon and herby quark (or sour cream) for a savory take."
Difficulty
Easy 👌Ingredients
Utensils
peeler, box grater, fine sieve, cutting board, knife, bowl (large), frying pan, paper towels
How-To Videos
Apple pear compote
How to measure
Nutrition per serving
Step 1/3
- ⅛ kg floury potato
- peeler
- box grater
- fine sieve
Peel and grate potatoes using coarse side of the grater. Tranfser shredded potato to a fine sieve and set aside for approx. 20 min.
Step 2/3
- ¼ shallots
- ¼ eggs
- ¼ tbsp flour
- salt
- pepper
- cutting board
- knife
- bowl (large)
Peel and finely dice shallots. Press on potatoes to squeeze out any remaining liquid. Add potatoes and shallots to large bowl with eggs, flour, salt, and pepper. Mix carefully until fully combined.
Step 3/3
- sunflower oil (for frying)
- applesauce (for serving)
- frying pan
- paper towels
Heat sunflower oil in frying pan over medium-high heat. Add potato mixture 1 tbsp. at a time to pan and press down to make latke approx. 1 cm/ 0.5 in.-thick. Fry on both sides fro approx. 5 min., or until golden brown. Transfer to a paper towel-lined plate and serve warm with applesauce. Enjoy!
