Kartupeļu Pankūkas
Kartupeļu pankūkas (kar-TOO-peh-lyoo pahn-KOO-kahs)
Potato Pancakes
Crispy golden potato pancakes made from grated raw potatoes and onion, pan-fried until crunchy and served with sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Grate potatoes and onion on the coarse side of a box grater into a bowl.
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2
Squeeze out excess liquid through a cheesecloth. Reserve the starch that settles at the bottom of the liquid and add it back.
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3
Mix with eggs, flour, salt, and pepper until combined.
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4
Heat oil in a large skillet over medium-high heat.
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5
Drop spoonfuls of batter, flatten to about 1cm thick. Fry 3-4 min per side until deeply golden and crispy.
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6
Drain on paper towels. Serve hot with sour cream and applesauce.
Did You Know?
Latvians debate fiercely whether potato pancakes should be served with sour cream, applesauce, or both.
Chef's Notes
Equipment Tips
- box grater
- large skillet
- cheesecloth or clean towel
- mixing bowl
Garnishing
sour cream dollop, chives
Accompaniments
applesauce, smoked fish
The Story Behind Kartupeļu Pankūkas
Potato pancakes came to Latvia when potatoes arrived in the Baltics in the 18th century and quickly became a beloved staple. The simple preparation of grated potatoes fried until crispy appealed to the Latvian preference for hearty, satisfying food made from humble ingredients.
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