Latvian Potato Pancakes

Ingredients

• 4 large potatoes, peeled and grated (about 600g / 1.3 lbs) 4 large potatoes, peeled and grated (about 600g / 1.3 lbs)
• 1 small onion, grated 1 small onion, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley or dill, chopped 2 tablespoons fresh parsley or dill, chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 35g (Sugar: 2g)
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, grated onion, minced garlic, flour, beaten eggs, salt, black pepper, and fresh herbs. Mix well until all the ingredients are evenly combined.
3. 3.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
4. 4.
   Take a spoonful of the potato mixture and carefully drop it into the hot oil, flattening it slightly with the back of the spoon. Repeat with more spoonfuls, leaving enough space between each pancake.
5. 5.
   Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
6. 6.
   Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
7. 7.
   Repeat the frying process with the remaining potato mixture, adding more oil to the skillet as needed.
8. 8.
   Serve the Latvian Potato Pancakes hot with sour cream or applesauce on the side.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
• Onion — Grating the onion helps distribute its flavor evenly throughout the pancakes.
• Garlic — Mince the garlic finely to ensure it is evenly incorporated into the mixture.
• Fresh herbs — Use either parsley or dill, or a combination of both, to add a fresh and aromatic element to the pancakes.

Tips & Tricks

• For extra crispy pancakes, you can add a tablespoon of cornstarch to the potato mixture.
• Serve the pancakes immediately after frying to maintain their crispiness.
• If you prefer a milder onion flavor, you can rinse the grated onion under cold water before adding it to the mixture.
• Experiment with different herbs and spices to customize the flavor of the pancakes.
• Leftover pancakes can be reheated in a toaster or oven to regain their crispiness.

Serving advice

Serve the Latvian Potato Pancakes hot, straight from the skillet, to fully enjoy their crispy texture. Accompany them with a dollop of sour cream or a spoonful of applesauce for a delightful contrast of flavors.

Presentation advice

Arrange the Latvian Potato Pancakes on a platter, stacking them in a neat pile. Garnish with a sprig of fresh parsley or dill for an added touch of freshness. Serve with a side of sour cream and applesauce in small bowls for dipping.