Latkes; Fried Vegetable Pancakes from Europe and the Middle East
Forget going out to eat or ordering takeout every time you crave Jewish food. Try making Latkes; Fried Vegetable Pancakes from Europe and the Middle East at home. This recipe makes 2 servings with…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 2
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Skin the vegetables and in a standard food processor, grate them into a suitable bowl.
Step 2
Take a handful of the grated vegetables and squeeze as much moisture from it as possible. Then place on a paper towel. Continue until you have squeezed out as much of the moisture as you can.
Step 3
Clean and dry the original bowl and repeat the process of squeezing the vegetables dry but putting them in the bowl when finished. Then stir them to mix thoroughly.
Step 4
In a separate bowl, beat the egg with the flour to form a sticky glue that will hold the latkes together.
Step 5
Mix the sticky egg and flour with the vegetable mixture and form into flat pancakes about 3 to 4 inches in diameter then place on a cutting board.
Step 6
Heat about 1/8 inch of peanut oil in a 10 inch cast iron skillet over medium high heat until a drop of water sizzles upon contact.
Step 7
Place three of the pancakes into the skillet, press down with a spatula to thin them and cook until the edges start to turn deep brown. Flip them over carefully and cook for 2 to 3 minutes more.
Step 8
Remove from pan and place on paper towels to drain excess oil.
Step 9
Repeat until all are cooked and drained then place in a 175-200*F warming oven until ready to be served.
foodista.com · Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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