Imagine biting into a golden, crispy potato latke that's so perfectly crunchy it shatters with a delightful sound, then gets elevated by a vibrant, fiery green schug sauce that will wake up your taste buds faster than your morning coffee! These Israeli Breakfast Latkes aren't just a dish; they're a culinary adventure that transforms an ordinary morning into an extraordinary gastronomic experience. Whether you're a brunch enthusiast, a global food lover, or simply someone who appreciates mind-blowing flavor combinations, this recipe will transport you straight to the bustling streets of Tel Aviv with every single bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Israeli
Serves: 4 servings
Ingredients
- 2 large potatoes, grated
- 1 onion, grated
- 2 eggs
- 1/4 cup flour
- Salt and pepper to taste
- Oil for frying
- For Schug: 1 cup cilantro, 2 green chilies, 2 cloves garlic, 1 tsp cumin, olive oil
Instructions
- Prepare the potatoes by washing and peeling them. Grate the potatoes using a box grater or food processor, placing the grated potatoes in a clean kitchen towel.
- Squeeze out excess moisture from the grated potatoes by twisting the kitchen towel tightly. This step is crucial to ensure crispy latkes.
- Grate the onion and combine with the potato in a large mixing bowl. Add eggs, flour, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- For the schug, combine cilantro, green chilies, garlic, cumin, and olive oil in a food processor. Pulse until a smooth, vibrant green sauce forms. Set aside.
- Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the pan, about 1/4 inch deep.
- Using a 1/4 cup measure, scoop potato mixture and carefully place into hot oil. Flatten each latke slightly with a spatula.
- Fry latkes for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve hot latkes immediately, accompanied by the fresh homemade schug as a spicy, herbaceous condiment.
Tips
- Moisture is the enemy of crispiness! Always thoroughly squeeze out water from your grated potatoes using a clean kitchen towel.
- Use a cast-iron skillet if possible for the most even and crispy frying results.
- Keep your oil at a consistent medium-high temperature (around 375°F) to ensure golden-brown perfection.
- Don't overcrowd the pan - this prevents proper browning and creates soggy latkes.
- For extra flavor, consider adding a pinch of garlic powder or smoked paprika to your latke mixture.
- The schug can be made ahead of time and will actually develop more intense flavors if left to sit for a few hours before serving.
- Serve immediately for maximum crispiness, but if needed, you can keep latkes warm in a 200°F oven while finishing the batch.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
