Potato latkes,
Soft,
Tender,
Quick,
Pampering,
And with many versions.
They have a vegan version and a dairy version,
They have a sweet potato version and a potato version,
They have a baked version and a fried version,
All you have to do is choose your version.
All that’s needed is preliminary preparation of the potatoes or sweet potatoes,
Mixing the ingredients to a homogeneous latke mixture,
Baking or frying the softest and most wonderful latkes you’ll ever meet.
And that’s it 🙂
Three quick steps that’ll give you the softest and most indulgent latke ever.
Bright, delicious and happy holidays to all of us 🙂
10-Minutes Potato Latkes. image: Essy Roz
10-Minutes Potato Latkes
Ingredients
Suitable for 20-30 latkes (depending on size)
- 2 eggs (for alternatives, have a look at “A little extra from me”)
- 3 boiled potatoes / 2 boiled sweet potatoes (you can boil them in water or bake them until soft)
- 1 cup cottage cheese (250g) (for alternatives, have a look at “A little extra from me”)
- ½ cup oat flour (for alternatives, have a look at “A little extra from me”)
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- A little thyme or any herb you like (not a must)
Preparation
Boil or bake the potatoes / sweet potatoes until soft
Peel and mash the potatoes with a fork or potato masher.
Add all the ingredients, the eggs, cottage cheese, oat flour, salt, baking powder and thyme to the bowl of potatoes and mix well into a slightly sticky and uniform paste.
If you choose to bake: with slightly wet hands make latkes of uniform size. Place them on a greased pan and slightly oil the upper part of the latkes as well. Put in the oven at 390°F (200°C), preferably in turbo mode, for 15 minutes, turn the latkes over and bake them for another 5-10 minutes until reaching the desired tanning.
If you choose to fry: put olive oil generously in a pan. With the help of 2 spoons, put the latkes in the hot oil, fry them on both sides until they’re tanned, and serve 🙂
I recommend serving alongside a fresh yogurt dip / tzatziki style dip / sour cream or vegan cheese that you like.
A little extra from me:
- The latkes can be kept in the fridge in a sealed box for up to 4 days.
- I recommend heating the latkes in the toaster, they turn out amazing.
- The baked potatoes can be replaced with baked sweet potatoes.
- You can replace the eggs with ⅓ cup of lentil flour mixed with ¼ cup of water.
- You can replace the cottage cheese with any cheese you like or vegan cheese.
- You can replace the oat flour with quinoa flour / coconut flour / spelt flour (contains gluten) / ¾ cup almond flour.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home
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