Classic potato latkes infused with extra flavor and goodness. Elevated with parsnip, green onion and kale, these latkes are fantastic served for brunch or as an appetiser. They can be served sweet or savoury. Simply top them with applesauce or serve them as a savoury version, as I do, topped with smoked salmon and crème fraîche.
What type of potato to use for potato latkes
The beauty of making potato latkes is that you can use any type of potato that you happen to have on hand. There are no fast and hard rules. But if you are looking to make a latke that is perfectly crispy on the outside and tender on the inside, then you will want to use all-purpose medium-starch potatoes. That said, I often make mine with low-starch potatoes, as those are usually the sort that I cook with most and always have on hand. And of course simply love them!
Now here is where I would say it is a matter of how much time and energy you want to invest. You can use a box grater which requires a little extra muscle and endurance. Or use a food processor, which does the job in a matter of minutes. Easy peasy.
Basic batter ingredients for Rösti / Latkes / Potato Pancakes
Whatever you call them, there are a few basic necessities for preparing the perfect potato latke. Aside from the potatoes, a good potato pancake requires:
Egg: this is key to having everything stick together. Without the egg (or a replacement for it), they will fall apart.
Flour: This also acts as a binder together with the egg. And aids in the crispiness when fried. If the latke is too moist and falling apart, then add a little extra flour.
Seasonings: this is where salt, pepper and onion come in. Other add-ins like garlic, spices, chili flakes, or a pinch of nutmeg are optional.
- Make an all-potato version, just like the classic
- Trade out the parsnip for celery root
- Add a little grated apple
- Skip the greens (kale) and instead add a little crumbled roquefort
- Swap the curly kale for another sort of leafy green (e.g. savoy cabbage or Tuscan kale)
Whether you like to enjoy your potato pancake sweet or savoury, here are a few topping ideas:
- Yoghurt sauce (Greek yoghurt with garlic, lemon juice, and salt)
- Horseradish creme (horseradish, sour cream, red onion, and fresh dill)
- Greek yogurt, sliced cucumber and fresh dill
- Sour cream
- Applesauce or pear compote
- Fried or poached egg
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Potato Latkes with Smoked Salmon & Crème Fraîche
- 400 g potatoes, peeled
- 100 g parsnips, peeled (1 medium)
- 1 small yellow onion, peeled and grated
- 1 teaspoon fine sea salt
- freshly ground black pepper, to taste
- 1 garlic clove, minced
- 1 green onion, finely chopped
- 1 handful kale, finely chopped
- Pinch of red pepper flakes
- 1 large egg, lightly beaten
- 1/3 cup chickpea flour (40 g)
- Olive oil, for frying
- Crème fraîche, smoked salmon and micro-greens (or chopped chives)
Using a food processor, grate the potatoes and parsnips. Add the onion and salt and stir until well combined. Transfer to a clean kitchen towel, and squeeze hard to extract as much moisture as possible.
Transfer potato mixture to a medium bowl and add the garlic, green onion, kale and red pepper flakes. Stir in the beaten egg, followed by the flour.
Shape small handfuls of the potato mixture into 9 tightly packed round latkes, flattening them gently.
Heat oil in a large, non-stick skillet (or tabletop grill) to medium-high heat (setting 8 for the LeMax grill) and fry the latkes until golden brown and crisp, about 4 to 5 minutes per side.
Serve topped with a spoonful of crème fraîche, smoked salmon and a sprinkle of micro greens or chives. with your favorite topping. Enjoy!
- Any potato is fine for this recipe, but my recommendation is to use a medium-starch type (all-purpose). This will give you a crispy exterior and tender interior of your potato pancake.
- Kale can easily be swapped out with another sturdy green of choice. Try Tuscan kale, savoy cabbage, or even Chinese cabbage. Which ever green you choose, be sure to chop them finely, so that the potato latkes hold together.
- I choose to use a gluten-free flour for this recipe, however you could use regular flour or even potato starch if desired.
- These potato pancakes also make great leftovers. You can even enjoy them cold or at room temperature.
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