Want more deliciousness? Follow me on X @TeresasRecipes
Crispy Cabbage and Potato Pancakes
These delightful crispy cabbage and potato pancakes, also known as 'Latkes' in Jewish cuisine, are a comforting and satisfying dish that brings together the earthy flavors of potatoes and the subtle sweetness of cabbage. Perfectly golden brown and crispy on the outside, with a tender interior, they are traditionally served with a dollop of sour cream and fresh chives. Whether enjoyed as a savory breakfast, a side dish, or a hearty snack, these pancakes are sure to please any palate!
Ingredients
- Potatoes
- 2 large, peeled and grated
- Cabbage
- 2 cups, shredded
- Onion
- 1 medium, finely chopped
- Egg
- 1, beaten
- All-purpose flour
- 1/4 cup
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Vegetable oil
- 1/4 cup, for frying
- Chives
- 2 tablespoons, chopped (for garnish)
- Sour cream
- 1/2 cup (for serving)
Instructions
- Begin by grating the potatoes and placing them in a clean kitchen towel. Squeeze out any excess moisture to ensure crispy pancakes.
- In a large mixing bowl, combine the grated potatoes, shredded cabbage, finely chopped onion, beaten egg, flour, salt, and black pepper. Mix until everything is well incorporated.
- Heat the vegetable oil in a large skillet over medium heat until shimmering.
- Using a spoon, drop generous spoonfuls of the potato and cabbage mixture into the hot oil, flattening them gently with a spatula to form pancakes about 1/2 inch thick.
- Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
- Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the cabbage and potato pancakes hot, topped with a generous dollop of sour cream and sprinkled with fresh chives.
Tips
- For added flavor, consider mixing in some grated carrots or herbs like dill or parsley.
- To make them gluten-free, substitute the all-purpose flour with gluten-free flour or almond flour.
- These pancakes can be made ahead of time and reheated in the oven for a few minutes to regain their crispiness.
Dietary Information
Servings: 4 Dish Type: Appetizer/Side Dish Prep Time: 15 minutes Cook Time: 20 minutes Calories: 220 Fat: 10g Carbs: 30g Protein: 4g Sodium: 300mg Sugar: 1g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...