Latkes on hanukkah jewish draniks

4 servings
1 hour

How to make Jewish dranics latkes? Prepare all the necessary ingredients on the list, as well as the inventory and frying pan to fry them. Wash root crops thoroughly with a brush and dry. Sift wheat flour through a fine sieve.

Peel the potatoes off the skin with a vegetable peeler. Set the colander in a deep bowl. Grate the peeled potatoes on a medium grater, then put them in a colander and leave for 30 minutes so that excess liquid from the glass potatoes.

Preheat the oven to 100 ° C. After half an hour, squeeze the potatoes, let the juice flow directly into the bowl. Now drain the accumulated liquid from the bowl where the potatoes flowed. A white precipitate should remain at the bottom of the container - this is potato starch. Leave it, it will come in handy.

Next, mix the grated potatoes, sifted wheat flour, potato starch and salt in a separate container.

Next, add sour cream to the potato mixture and mix all the ingredients well.

Now go directly to roasting dranches. To do this, pour vegetable oil into the pan and put it on the heat, heat. Then put the potato mass in the pan using a tablespoon, forming the fritters. Cook them in small portions, frying over a high heat for 1. 5 minutes on each side.

Place the fried latkes on a baking sheet, in a latka or baking dish. After all the fritters are fried and laid out on a baking tray/mold, send them to the oven heated to 100 ° C. Cook them for 7-10 minutes. Determine the exact time and temperature of baking by your oven.

Make the sour cream sauce. To do this, mix only two ingredients in the container: sour cream and red caviar. In fact, you can serve sour cream to these fritters, but with caviar the taste of the dish becomes brighter and richer.

Serve the finished potato latkes hot, simply put them on a dish and pour sour cream and caviar sauce over them. This is a traditional dish in Jewish Hanukkah, but you can eat them on any other days)