Teresa's Recipes
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
- 2 large, peeled and grated Potatoes
- 2 cups, shredded Cabbage
- 1 medium, finely chopped Onion
- 1, beaten Egg
- 1/4 cup All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup, for frying Vegetable oil
- 2 tablespoons, chopped (for garnish) Chives
- 1/2 cup (for serving) Sour cream
Dietary Notes
- 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
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.