Imagine biting into a crispy, golden latke that's not just another potato pancake, but a luxurious journey of flavors that transports your taste buds to a gourmet wonderland. These Saffron Latkes with Herbed Feta and Pomegranate are more than just a side dish – they're a culinary masterpiece that combines the rich, exotic essence of saffron with the vibrant burst of pomegranate seeds, creating a dish that's both traditional and daringly modern.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup flour
- 1/2 tsp saffron threads
- Salt to taste
- Pepper to taste
- 1/2 cup feta cheese, crumbled
- 1/4 cup pomegranate seeds
- Oil for frying
Instructions
- Prepare the saffron by steeping threads in 2 tablespoons of warm water for 10 minutes, allowing the flavor and color to fully develop.
- Grate potatoes using a box grater or food processor, then immediately place in a clean kitchen towel and squeeze out excess moisture to ensure crispy latkes.
- In a large mixing bowl, combine grated potatoes, grated onion, eggs, flour, saffron water, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Heat neutral cooking oil in a large skillet over medium-high heat, ensuring about 1/4 inch depth of oil for proper frying.
- Using a 1/4 cup measure, scoop potato mixture and carefully drop into hot oil, gently pressing to create flat, circular latkes.
- Fry latkes for approximately 3-4 minutes per side, or until golden brown and crispy, turning only once to maintain structural integrity.
- Remove latkes and drain on paper towels to absorb excess oil, keeping them warm in a low-temperature oven if preparing in batches.
- Plate latkes and top with crumbled herbed feta cheese and sprinkle fresh pomegranate seeds for garnish and added flavor complexity.
- Serve immediately while latkes are hot and crisp, enjoying the luxurious saffron-infused texture with bright, fresh toppings.
Tips
- Moisture is the Enemy: The key to ultra-crispy latkes is removing as much liquid as possible from the grated potatoes. Use a clean kitchen towel and squeeze out every drop of moisture.
- Saffron Steeping Matters: Take your time when steeping saffron threads. The 10-minute warm water soak allows the threads to release their full flavor and stunning golden color.
- Oil Temperature is Critical: Maintain a consistent medium-high heat (around 375°F) to ensure your latkes are crispy on the outside and perfectly cooked inside.
- Don't Overcrowd the Pan: Fry latkes in batches to maintain oil temperature and prevent soggy, greasy results.
- Serve Immediately: These latkes are best enjoyed hot and crisp, so time your serving carefully to capture their peak texture and flavor.Pro Hack: If you're preparing in advance, you can keep latkes warm in a low-temperature oven (200°F) on a wire rack to maintain crispiness while you finish cooking the batch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 90mg
