Potato latkes, or better known as potato pancakes, are delicious fritters that can be served with savoury or sweet sauces. They are of Jewish origins especially served during Hanukkah and very popular in Germany, Poland, Czech Republic and other European Eastern countries. This version comes with thyme and rosemary that make them more suitable for savoury sauces. If you are going to have them with sweet sauce, just avoid using these herbs during their preparation. I absolutely love these grated potato cakes at breakfast topped with poached eggs and sliced avocado, just like I tried them for the first time and I still have at my best friend’s cafe in Bath in England everytime I visit this wonderful city. They’re easy to make and even easier to scuff. Either hot or cold, they won’t last long on the plate.
Latkes Potato Pancakes
Number of People: 4
Delicious Jewish fritters that can be served with savoury or sweet sauces
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- 1 kg potatoes
- 2 eggs
- 3 spring onions
- 60 flour (rice flour for gluten free version)
- 1 spoon fresh thyme
- 1 spoon fresh rosemary
- black pepper
- sea salt
- vegetable oil for frying
- Peel the potatoes, wash and grate them thinly into a bowl. Sprinkle with sea salt, mix and let rest for 15 minutes. Drain the water in excess.
- Add thinly sliced onions including the green part, eggs, flour, chopped thyme, chopped rosemary, ground black pepper. Mix everything.
- In a frying pan with hot vegetable oil, pour 1 spoon of mixture and press gently on the top to flatten them. Cook both sides till golden brown.
- Serve hot or cold.
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