Potato Latkes

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 531
• Protein: 10 g
• Carbs: 55 g
• Fat: 28 g

Ingredients

• 1000 g Potato ( peeled and grated )
• 2 piece Yellow onion ( grated )
• 2 piece Egg ( beaten )
• 50 g Wheat flour ( sifted )
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Sunflower oil ( for frying )

Instructions

1. Grating

   Peel the potatoes and yellow onions. Grate them using the large holes of a grater to get consistent strands.

2. Squeezing

   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. Mixing

   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. Frying

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. To reheat, use a dry pan or a hot oven to restore the crunch.