While I’m not Jewish I do know the power of the tasty crispy potato Latkes. It doesn’t matter if you eat them plain, with sour cream, apple sauce, topped with smoked lox/salmon or even a totally different and unexpected topping. It’s a guaranteed tasty meal. Learn how to easily and quickly make the base latkes without use of a food processor or pre-mix and how to get super crispy yet fluffy inside whiteout much frying hassle.
Check out these three topping ideas, from the classic sour cream and apple sauce to the more modern sour cream and lox (or salmon) plus something new to try with a quick sauce and topped with homemade pickled onions. You can call them potato pancakes if you’d like or any other name they might have in your country as there is a variation of this recipe almost everywhere..
Easy Potato Latkes (+3 Topping Ideas)
Ingredients
Potato Latkes
- 2 large (220g) potatoes starchy variety
- 200 grams (2 medium sized) onions
- 2 tbsps. flour
- 3 tbsp panko breadcrumbs
- 1/2 tsp salt
- 1.2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp baking powder
- to taste freshly ground black pepper
- 2 medium eggs
- 250 grams (1 cup) sour cream for topping
- 250 grams (1 cup) apple sauce for topping
- 150 grams smoked lox for topping
The dill-mayo-sauce
- 2 dill pickles
- 1 tbsp ketchup
- 1 tbsp mayo
- 1 tsp Worcestershire Sauce
- 1 pinch salt
- ground black pepper to taste
Instructions
- Start by peeling the potatoes and grating them in a bowl using the large side of a box grater. Then place them inside of a kitchen towel and wring it to squeeze out as much water as you can. Discard the water and move to the next step.
- Now grate the onion inside the same bowl with the potatoes and add all the dry ingredients plus the two eggs. Mix it all together, check if the composition holds well together.
- Now fill a large frying pan with enough oil to reach the edge, turn the heat on medium and wait for the oil to heat up (it will start to shimmer)
- Add about 3 latkes at a time by placing a heaping table spoon(or make them as small as you'd like) and spread them out a bit. Fry each latke for about 3 minutes before flipping.
- Once done take them out and optionally you could place them on a cooling rack to allow the oil to drip off. Sprinkle them with salt as soon as you take them out.
- Now make the dill-mayo sauce by cutting the dill in very small pieces and combining everything in a bowl and mix it well.
Topping ideas
- 1st: a classic sour cream and apple sauce swirl
- 2nd: Add sour cream, smoked lox and top with chives or green onions
- 3rd: Start with the dill-mayo sauce and top with pickled red onions.
You’ll need these
Did you make this recipe?
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