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Potato Latke

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 15 minutes

Cook time: 30 minutes

Difficulty Level: Easy

Course: Snack

Cuisine:

Key Ingredients:

Potato

Onion

Refined flour

Egg

Sour cream

About Potato Latke

Table of Contents

Another potato
breakfast snack that is very popular in Eastern European countries

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  • Potatoes, peeled and grated 1 kg
  • Medium onion, peeled and grated 1
  • Refined flour 25 gms
  • Egg, beaten 1
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Step 1Place the grated potato and onion into a colander and squeeze out as much moisture as you can.

Step 2.Transfer them into a mixing bowl, add flour, egg, salt and freshly ground white pepper and mix well.

Read More

Ingredients

    Potatoes, peeled and grated 1 kg

    • Medium onion, peeled and grated 1
    • Refined flour 25 gms
    • Egg, beaten 1
    • Salt to taste
    • White peppercorns, freshly ground to taste
    • Olive oil to shallow-fry
    • To serve
    • Sour cream as required

How to Make Potato Latke (Stepwise Photos)

Method

  1. Place the grated potato and onion into a colander and squeeze out as much moisture as you can.
  2. Transfer them into a mixing bowl, add flour, egg, salt and freshly ground white pepper and mix well.
  3. Heat sufficient olive oil in a non-stick pan till moderately hot. Place heaped tbsps of the potato mixture in the pan. Reduce heat, flatten each latke with back of the spoon and shallow-fry for about 5 minutes on each side. Drain on absorbent paper.
  4. Arrange the latkes on a serving platter and serve hot with sour cream and apple sauce.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

(Oatmeal & Strawberry Anytime Smoothie)

(Quesadillas)

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

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