{"id":72310,"date":"2021-12-19T20:04:02","date_gmt":"2021-12-19T19:04:02","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=72310"},"modified":"2025-07-16T19:46:12","modified_gmt":"2025-07-16T17:46:12","slug":"potato-latkes","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/potato-latkes\/","title":{"rendered":"Potato Latkes with Smoked Salmon & Cr\u00e8me Fra\u00eeche"},"content":{"rendered":"

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 cr\u00e8me fra\u00eeche.<\/p>\n

What type of potato to use for potato latkes<\/h2>\n

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!<\/p>\n

\"Zutaten<\/a><\/p>\n

\"Zutaten<\/a>
\nWhat is the best method for grating the potato?<\/h2>\n

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.<\/p>\n

Basic batter ingredients for R\u00f6sti \/ Latkes \/ Potato Pancakes<\/h2>\n

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:<\/p>\n

Egg:<\/strong> this is key to having everything stick together. Without the egg (or a replacement for it), they will fall apart.<\/p>\n

Flour:<\/strong> 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.<\/p>\n

Seasonings:<\/strong> this is where salt, pepper and onion come in. Other add-ins like garlic, spices, chili flakes, or a pinch of nutmeg are optional.<\/p>\n

\"Reibekuchen<\/a><\/p>\n

\"Kartoffelpuffer<\/a>
\nHow to adapt this potato latke recipe<\/h2>\n
    \n
  • Make an all-potato version, just like the classic<\/li>\n
  • Trade out the parsnip for celery root<\/li>\n
  • Add a little grated apple<\/li>\n
  • Skip the greens (kale) and instead add a little crumbled roquefort<\/li>\n
  • Swap the curly kale for another sort of leafy green (e.g. savoy cabbage or Tuscan kale)<\/li>\n<\/ul>\n

    Topping ideas<\/h2>\n

    Whether you like to enjoy your potato pancake sweet or savoury, here are a few topping ideas:<\/p>\n

      \n
    • Yoghurt sauce (Greek yoghurt with garlic, lemon juice, and salt)<\/li>\n
    • Horseradish creme (horseradish, sour cream, red onion, and fresh dill)<\/li>\n
    • Greek yogurt, sliced cucumber and fresh dill<\/li>\n
    • Sour cream<\/li>\n
    • Applesauce or pear compote<\/li>\n
    • Fried or poached egg<\/li>\n<\/ul>\n

      \"Kartoffelpuffer<\/a><\/p>\n