Potato Pancakes (Latkes) Four Seasons Hotel Prague
32 oz (900 g) yellow potatoes, washed, peeled and grated
3 oz (90 ml) milk
2/3 cup (160 g) “00” flour
3 eggs, beaten
2 tsp (9 g) garlic, finely grated
½ an onion (finely chopped)
salt and ground black pepper, to taste
1. Rinse and drain the grated potatoes.
2. Dry the potatoes in a tea towel and place in a large bowl. Add milk, flour, eggs and parsley. Season to taste with salt and pepper.
3. Heat a pan to medium-hot and grease with vegetable oil. Ladle the pancakes and let fry till golden brown and crispy on both sides, about 4 minutes.
4. Serve with sour cream and apple compote.