Ingredients with Measurements:
- 2 medium potatoes, peeled and grated
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1 egg, beaten
- 1/4 cup chopped scallions
- 1/4 cup vegetable oil
- 1/2 cup Bostongurka (Swedish sweet and sour pickled cucumber)
Special equipment needed:
- Grater
- Mixing bowl
- Skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine grated potatoes, flour, baking powder, salt, and black pepper.
2. Add milk, beaten egg, and chopped scallions to the mixing bowl and stir until well combined.
3. Heat vegetable oil in a skillet over medium heat.
4. Drop spoonfuls of the potato mixture into the skillet and flatten with a spatula.
5. Cook for 3-4 minutes on each side or until golden brown and crispy.
6. Remove latkes from the skillet and place them on a paper towel to remove excess oil.
7. Serve latkes with Bostongurka on top.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 latkes
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Sodium: 200mg
Substitutions for ingredients:
- Instead of Bostongurka, you can use any sweet and sour pickled cucumber.
- You can substitute scallions with chopped onions or chives.
Variations:
- Add grated carrots or zucchini to the potato mixture for extra flavor and nutrition.
- Top latkes with sour cream or applesauce instead of Bostongurka.
Tips and tricks:
- Squeeze out excess moisture from grated potatoes before mixing them with other ingredients.
- Use a non-stick skillet to prevent latkes from sticking to the bottom.
- Keep latkes warm in the oven at 200°F until ready to serve.
Storage instructions:
- Store leftover latkes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat latkes in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve latkes on a platter with Bostongurka on top and garnish with chopped scallions or parsley.
Garnishes:
- Chopped scallions or parsley
Pairings:
- Serve latkes as a side dish with roasted chicken or beef.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If latkes are too wet, add more flour to the mixture.
- If latkes are too dry, add more milk to the mixture.
Food safety advice:
- Make sure to cook latkes thoroughly to prevent foodborne illness.
Food history:
- Latkes are a traditional Jewish dish made of grated potatoes and onions.
Flavor profiles:
- Savory, crispy, sweet and sour
Serving suggestions:
- Serve latkes as an appetizer or side dish.
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