Potato Latkes
Ingredients
- 1,000 gPotato (peeled and grated)
- 2 pcYellow onion (grated)
- 2 pcEgg (beaten)
- 50 gWheat flour (sifted)
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 100 mlSunflower oil (for frying)
Method
A golden, jagged-edged pancake that crunches at first bite, revealing a tender potato center. The smell of seared vegetables and browned onions fills the air.
- 1
Peel the potatoes and yellow onions. Grate them using the large holes of a grater to get consistent strands.
- 2
This is the critical step: place the pulp in a clean cloth and twist forcefully. Not a drop of water should remain; the pulp must be dry to ensure crispiness.
- 3
In a mixing bowl, combine the pulp with the eggs, flour, sea salt, and black pepper. The mixture should be homogeneous and slightly tacky to the touch.
- 4
Heat the sunflower oil in a pan. Drop small mounds of dough, flattening them with a spatula. When the edges are deep brown and the pancake releases easily, flip it.
Frequently asked questions
How do you get this dish right?
- Use a cloth to wring out the potato pulp; it's the secret to crispiness.
- Do not overcrowd the pan to prevent the oil temperature from dropping, or the pancakes will absorb too much fat.
How long does this dish keep?
Keeps for 2 days in the fridge. To reheat, use a dry pan or a hot oven to restore the crunch.
