Best Recipes - Latvian Potato Pancakes with Hot Milk and Potato Seasoning

Best Recipes - Latvian Potato Pancakes with Hot Milk and Potato Seasoning

Potato pancakes are a classic, filling dish made from simple staples. This Latvian-style version relies on two practical techniques that make a real difference: first, you press out the grated potato juice and let it settle; then you mix the natural potato starch back into the batter. That starch helps the pancakes hold together and gives them a satisfying, crisp edge once fried. The batter is loosened with hot milk, and the flavor is finished with a potato seasoning blend (such as Santa Maria Potato Seasoning) plus salt. You can keep it traditional and straightforward, or add additional spices to suit your taste without changing the base recipe.

Ingredients

• 1 kg potatoes
• 200 ml milk (added hot)
• Santa Maria potato seasoning (or a similar potato seasoning blend)
• Salt
• Pork fat (lard) for frying

Preparation Time

40–50 minutes

Step-by-Step Instructions

1. Grate the potatoes using a fine or medium grater, depending on the texture you like.
2. Press the grated potatoes firmly to squeeze out as much juice as possible. Collect the liquid in a bowl.
3. Let the potato liquid stand until it separates. You will see a layer of starch settle at the bottom.
4. Carefully pour off the watery top layer, keeping the starch. Add the settled potato starch back into the grated potatoes and mix it in well.
5. Heat the milk until it is hot, then pour it into the potato mixture. Add a little salt and stir until evenly combined.
6. Heat a frying pan and melt enough pork fat so the fat is hot before you start frying.
7. Spoon the mixture onto the pan to form small pancakes. Season with the potato seasoning (you can sprinkle it onto each pancake or mix it into the batter, whichever you prefer).
8. Fry over medium heat until the underside turns golden brown, then flip and cook the other side. Adjust the heat as needed so the pancakes cook through without burning.
9. If desired, drain the cooked pancakes briefly on paper towels to remove excess fat.

Tips

• Don’t skip returning the starch: it’s the key to better binding and texture.
• Add the milk hot, and mix thoroughly so the batter becomes uniform.
• Additional spices are optional—keep them subtle so the potato seasoning remains the main flavor.

Serving Suggestions

Serve these potato pancakes hot as a main dish or a hearty side. They work well for breakfast, lunch, or dinner, especially when you want something simple and satisfying.