Latkes - Eggless and Flourless

Crunchy, with a distinct potato flavor, these latkes don't need eggs or flour. It's a quick and satisfying fix for your seasonal latkes craving.

Blog's Category: Perfect Breakfast, USSR-era Recipes, My Own Fast and Easy, Vegetarian

 

Intro

Every year, right about this time, my family experiences strong desire for latkes. When Hanukah hits, I do not have anymore excuses for my latkes-nagging son and have no choice as to make latkes again ..and again. Especially in a morning, when there is no much aspiration (just yet) to start anything elaborate for breakfast, this really simple latkes recipe comes handy. Peel two potatoes, grate it coarsely, then make couple more simple moves and your beautiful latkes are already sitting on a sizzling skillet ready to jump on your plate.

During my extended cooking "career", I was making latkes in so many different ways, with egg, onion, flour, potato starch, baking soda, salt, sugar, pepper, fresh herbs (you name it!) in various combination. What is interesting - all those latkes were no better than this minimalistic recipe I'm posting today.


What is it?

Shredded potato, sliced onion - all seasoned and fried in a shape of small, shaggy pancake.

 

Taste Description

Starchy, rich potato and caramelized, from the outside, onion, are great partners here. With a right amount of salt and pepper, they create a very harmonious deliciousness. But the most attractive - it's a texture: crunchy "leggy" edges are hard to overestimate; and plump, soft center part of cakes will make you want to pull one latkes from the plate after another.

How to Serve

Serve "on a fly", right from a skillet. Our favorite way - with a sour cream on a side.

Eggless & Flourless Latkes

 

• 2 large potatoes, peeled and coarsely grated
• 1 medium onion, quartered and thinly sliced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• flavorless (light) olive oil for frying

- In a bowl, mix all ingredients, except olive oil, nicely with your hands.

 

- Spoon mixture in a preheated to medium-hot pan with olive oil in a small piles, about 3" in diameter, flattening them lightly and scooping edges for more tidy look.

 

- Cook on a medium-low heat until golden-brown, then flip and cook another side.

 

- Transfer on a plate, covered with paper towel to absorb excess of oil. Enjoy right away, at its prime crunchiness!

 

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IN PICTURES

don't afraid to get your hands dirty - that's the most effective way to mix everything nicely.

..don't forget to taste a sample, .. or two..

Eventually some liquid will accumulate - we don't want to use it much; just place paper towel under one edge of a bottom of your bowl to keep it away.

Cook on a medium-to-low heat making sure your latkes are cooked through without burning.