Classic potato latkes recipe
This crispy pancake of grated potatoes is an Ashkenazi Jewish delicacy
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4 |
2 cups grated potatoes (strained)
⅓ cup unbleached all-purpose flour
3 tbsp sliced green onion
3 tbsp unsweetened soya or almond milk
1 tbsp cornstarch
1 ¼ tsp salt
½ tsp baking powder
1. Squeeze out as much moisture as you can from the grated potatoes. Place the grated potato in a sieve over a bowl and let the water seep out.
2. Combine the grated potato, flour, green onion, almond milk, cornstarch, salt, baking powder. Mix well to develop the gluten in the flour (this helps with binding.)
3. In a frying pan, preheat vegetable oil over medium heat. The oil should be 1-2 cm deep.
4. Spoon the equivalent of 1/3 cup of potato mixture into the palm of your hand. Flatten it with you other hand to make a patty that is about ¼ inch thick.
For perfectly round latkes, you can also enlist the help of a cookie cutter.
5. Fry until golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.
6. Serve with your favourite toppings, such as cream cheese and salmon or apple sauce
Tell us about your favourite dishes or recipes at food@gulfnews.com
Tell us about your favourite dishes or recipes at food@gulfnews.com