Latkes with tomato salad and avocado are a quick and easy after-work dish. Crispy potato cakes, sweet cherry tomatoes and velvety avocado form a harmonious trilogy of textures and flavors.
Even as a child, I loved latkes and always sprinkled a good spoonful of sugar over them to make them nice and sweet. Crispy, greasy and sweet is a good mix! The older I got, the more experimental I became. I not only had sweet potato pancakes with sugar or apple sauce, but also savory lactes with labneh and now lactes with tomato salad and avocado.
What are latkes actually?
Latkes are made from raw, grated potatoes, flour, onions and various spices. The mixture is formed into small, round patties and fried in a pan until crispy and golden brown.
In Germany, latkes are better known as Reibekuchen, Kartoffelpuffer or Kartoffelrösti. Well, it’s not quite as simple as that, because they differ in the ingredients. Only slightly, but every potato cake is different.
Potato pancakes and potato pancakes are also made from fresh, grated potatoes. Flour and egg are also added to the bowl, although the quantities vary. And if they are to be savory, an onion is also grated. However, the Reibedatschi, as they are also called, are usually kept neutral and served with sweet compote.
Rösti are made from cooked (rarely raw), grated potatoes and are larger and thicker than their potato counterparts.
And then there are the hash browns. These are hash browns from North America. They are probably the easiest to prepare, as the potatoes are grated, the starch is removed in a sieve under running water, dabbed dry and then fried as a patty directly in a hot pan with a little oil.
Back to the latkes and their historical background. They are traditionally served at Hanukkah. They are therefore a Jewish dish that is served as a side dish. However, you can also enjoy the crispy potato flakes on other days – latkes with tomato salad and avocado, for example, make a great quick lunch or dinner.
Which potatoes for crispy latkes?
For really crispy latkes that don’t fall apart, you need the right potato. And now you’re wondering which tuber you should use? You can’t go wrong with the predominantly waxy pot ato, as it is a real all-rounder. Its starch content is around 15%, so it remains nice and firm when roasted – slightly al dente.
I think I’ve fed you all the information you need and you’re already really hungry – so get your hands on the potato grater and try out the recipe for lactes with tomato salad and avocado.
Have fun roasting and enjoy your meal.
- Halabi, Rafik (Author)
Recipe for latkes with tomato salad and avocado
For the latkes
- 750 g Potatoes (mainly waxy)
- 1 Onion
- 1 Egg
- 1 tablespoon flour
- 1 teaspoon Salt
- 30 ml Rapeseed or sunflower oil
For the topping
- 1 Red onion
- 300 g Cherry tomatoes
- 2 tablespoon balsamic vinegar
- 1 tablespoon Olive oil
- Salt, pepper
- 1 Avocado
- 1 Handful of cress
Preparation of latkes
- Peel the potatoes and onion and grate finely.
- Place the rasp in a clean kitchen towel and carefully wring out the liquid.
- Beat the egg in a bowl and mix well with the flour, salt and grated cheese.
- Heat the oil in a pan and take approx. 1 tbsp of batter per latke, pour into the pan and shape into a flatbread with the back of a spoon.
- Fry the latkes for approx. 2 – 3 minutes on each side. (Don't forget to turn!)
- Drain the crispy latkes on kitchen paper.
- Peel and finely dice the onion.
- Wash and quarter the cherry tomatoes.
- Mix the balsamic vinegar with the oil in a bowl. Add the diced onion and tomato wedges to the dressing and season with salt and pepper.
- Peel the avocado and cut into wedges.
- Serve the latkes with the tomato salad and avocado, garnish with cress and serve.