Latkes with labneh and za'atar
I have loved latkes aka potato pancakes aka potato cakes since I was a child and I am always happy when these potato pancakes are available again. I know you can't really lump these three names together, but the approach is the same. In fact, I've always had the habit of sprinkling the stuff with a good spoonful of sugar and eating it. But it gets even better: latkes with labneh, olives and za'atar.
Nice and thin and crispy
I like latkes to be nice and thin and crispy. For me, they don't have to be perfectly round. I really like it when the sides are frayed and the roast aromas develop really well there during frying. To do this, I always put a tablespoon in the pan and press everything into a round shape with the back of the spoon. The rest is up to chance. This way, they are a little lighter in the middle and nicely toasty-dark towards the edges. This way, you not only achieve different flavours in one potato patty, but also directly different textures in the mouth: from soft to crispy.
Hearty crunchy meets creamy fresh
Potato pancakes are often served with apple sauce. I like this combination with the slight sweetness and acidity of the apples. If you like it even fresher and creamier, try your latkes with a good portion of labneh. The wonderful sourness of labneh harmonises perfectly with the roasted flavours of the potato pancakes and gives a nice freshness to what is actually a really fatty dish. I like to serve it with a few intense Kalamata olives and a good pinch of za'atar. Add a drizzle of olive oil and a sprinkling of parsley and you have a whole new experience of latkes aka potato pancakes - you know what I mean... just delicious!
This recipe was created in cooperation with Olav.
Recipe for latkes with labneh and za'atar
- 1 x Labneh according to recipe
- 2 TL Za'atar
- Olive oil for drizzling
- 1 Handful Parsley
- 750 g Potatoes (mainly waxy)
- 1 Onion
- 1 Egg
- 1 TBSP Flour
- 1 TSP Salt
- Sunflower oil
- Prepare the labneh according to the recipe.
- Peel the potatoes and onion and grate finely.
- Place the rasp in a clean kitchen towel and wring out the liquid.
- Beat the egg and mix well with the flour, salt and rasplen.
- Heat the oil in a frying pan and take 1 tablespoon of batter per latke, place in the pan and shape into a patty with the back of a spoon.
- Fry the latkes for approx. 2 - 3 minutes per side. (Do not forget to turn)
- Coarsely chop the parsley.
- Spread the labneh on plates. Spread olives and olive oil on top. Sprinkle the labneh with za'atar. Serve with latkes. Garnish with a little parsley.
Also be sure to try the Ratatuille Shaskshuka.