These No-Fail Potato Pancakes Work For Any Meal
Potato pancakes are one of the most versatile dishes –perfect for brunch, lunch or even dinner. For Zuza Zak, they are the taste of childhood.
“In Poland where I was born, potato pancakes are one of those dishes that everyone makes,” Zuza says. “They’re found right through eastern Europe and the Baltic states but each country has a different name for them. In the book, I’ve called them latkes, the Jewish name, because that word is familiar all over the world – although serving them with sausage, as I do here, is definitely not Jewish!”
Zuza’s new book, Amber & Rye, A Baltic Food Journey, explores the cuisine of the Baltic states, where Scandinavia meets Eastern Europe. Zuza recently discovered that she had a much closer connection to the Baltic states than she knew.
“My grandmother had grown up in Lithuania but always said she was Polish. However, when my father did a DNA test recently, we discovered that he was actually half-Balt. I was already interested in the Baltic states, because they are having such a food renaissance, but that spurred me to delve deeper.”
Amber & Rye is the result of an extensive research trip through Estonia, Latvia and Lithuania. As with her previous book, Polska: New Polish Cooking, Zuza says Amber & Rye is designed to showcase an underappreciated cuisine.
“For a very long time, eastern Europe and the Baltic states both suffered from an image problem when it came to food – it was a post-Soviet hangover. However, these countries have long culinary heritages focused on the local, the seasonal, on foraging – all the things we in the West are getting more interested in.”
Potato latkes with smoked sausage and spinach
50g (1¾oz) smoked kiełbasa-style sausage, cubed
200g (7oz) spinach leaves
Squeeze of lemon juice
Salt and black pepper
For the latkes
2 medium potatoes
2 French shallots, finely chopped
1 egg, lightly beaten
2 tbspn plain (all-purpose) flour
Rapeseed oil, for frying
Preheat the oven to 100°C (200°F).
For the latkes, coarsely grate the potatoes into a large bowl. Add the shallots, egg and flour and mix well. Season generously with salt and pepper.
Heat a thin film of rapeseed oil in a large frying pan over a medium heat. Once it’s hot, add tablespoonfuls of the potato mixture to the pan, working in batches and taking care not to overcrowd the pan. Flatten the latkes with a fork and fry for 2 to 3 minutes on the first side, until golden, then flip and cook for another 2 to 3 minutes on the other side. Drain the cooked latkes on paper towel and keep warm in the oven.
Add a little more oil to the frying pan and add the sausage. Fry until it crisps up, then add the spinach. Once the spinach has wilted (this will only take a minute or so), add a squeeze of lemon juice and season with salt and pepper.
Serve the sausage and spinach on top of the latkes.
Serves 4
