{"id":14880,"date":"2023-12-14T10:50:56","date_gmt":"2023-12-14T09:50:56","guid":{"rendered":"https:\/\/bistrobadia.de\/latkes-mit-tomatensalat\/"},"modified":"2024-01-19T13:50:34","modified_gmt":"2024-01-19T12:50:34","slug":"latkes-with-tomato-salad","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/latkes-with-tomato-salad\/","title":{"rendered":"Latkes with tomato salad and avocado"},"content":{"rendered":"\n

Latkes with tomato salad<\/strong> and avocado are a quick<\/strong> and easy<\/strong> after-work dish<\/strong>. Crispy potato cakes, sweet cherry tomatoes and velvety avocado form a harmonious trilogy of textures and flavors.<\/p>\n\n\n\n

Even as a child, I loved latkes<\/strong> 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<\/a> and now lactes with tomato salad and avocado.<\/p>\n\n\n\n

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What are latkes actually?<\/h2>\n\n\n\n

Latkes<\/strong> 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.<\/p>\n\n\n\n

In Germany, latkes are better known as Reibekuchen<\/strong>, Kartoffelpuffer<\/strong> or Kartoffelr\u00f6sti<\/strong>. Well, it’s not quite as simple as that, because they differ in the ingredients. Only slightly, but every potato cake is different.<\/p>\n\n\n\n

Potato pancakes<\/strong> and potato pancakes<\/strong> 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<\/strong>, as they are also called, are usually kept neutral and served with sweet compote.<\/p>\n\n\n\n

R\u00f6sti<\/strong> are made from cooked (rarely raw), grated potatoes and are larger and thicker than their potato counterparts.<\/p>\n\n\n\n

And then there are the hash browns<\/strong>. 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.<\/p>\n\n\n\n

Back to the latkes and their historical background. They are traditionally served at Hanukkah<\/strong>. They are therefore a Jewish<\/strong> dish that is served as a side dish<\/strong>. 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.<\/p>\n\n\n\n

Which potatoes for crispy latkes?<\/h3>\n\n\n\n

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<\/strong> ato, as it is a real all-rounder. Its starch content<\/strong> is around 15%<\/strong>, so it remains nice and firm when roasted – slightly al dente.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Have fun roasting and enjoy your meal.<\/p>\n\n\n\n\n\n

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Recipe for latkes with tomato salad and avocado<\/h2>\n\n\n
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