Latkes (Pancakes Made from Wheat Flour)
Baking and Desserts | Jewish cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
5
Description
Recipe taken from the book 'Cuisines of the World. Jewish Cuisine.'
Ingredients
- Buttermilk - 2 cups
- Chicken Egg - 1 piece
- Salt - ½ teaspoon
- Wheat Flour - 2½ cups
- Activated Baking Soda - ⅓ teaspoon
- Vegetable Oil - 4 tablespoons
- Onion - 1 head
- Chicken skin with fat - 7.1 oz
Step by Step guide
Step 1
Pour the buttermilk into a small pot, warm it slightly, add the egg, whisk lightly, and season the mixture with salt.
Step 2
Add the flour to the pot, stir until homogeneous, then sprinkle in the baking soda and mix gently.
Step 3
Lightly grease a frying pan with vegetable oil, heat it well, and fry the pancakes, browning them on both sides for about 2–3 minutes each.
Step 4
Keep the finished pancakes warm until serving.
Step 5
Peel and finely chop the onion.
Step 6
Rinse the chicken skin, pat it dry, and chop it finely.
Step 7
Fry the pieces of chicken skin in the pan until golden brown, then transfer the crispy bits to a bowl.
Step 8
In the rendered fat, sauté the onion until golden.
Step 9
Add the crispy bits back to the pan and mix.
Step 10
Transfer the mixture to a sauceboat and serve with the warm pancakes.
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