Taglit Birthright Israel Meat Latkes
Dive into the bold fusion of flavors with Taglit Birthright Israel Meat Latkes—a hearty twist on the classic potato pancake that marries crispy, golden russet potatoes with savory spiced ground beef. Perfectly seasoned with garlic powder, ground cumin, and black pepper, each latke hides a tender meat filling wrapped in a delicate potato shell. These Middle Eastern-inspired latkes are pan-fried to perfection, creating a crunchy exterior that yields to a juicy, flavorful center. Ready in under an hour, this dish pairs beautifully with tangy sour cream, sweet applesauce, or creamy tahini for an irresistible blend of textures and tastes. Perfect for celebrating cultural traditions or elevating your appetizer game!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 pound Ground beef
- 1 medium Yellow onion
- 2 large Eggs
- 0.25 cup All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 cup Vegetable oil
Instructions
Peel the russet potatoes and grate them using a box grater or food processor. Place the grated potatoes into a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Finely chop the yellow onion and combine it with the ground beef in a mixing bowl. Add 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, garlic powder, and cumin. Mix until well combined.
In a separate bowl, beat the eggs. Add the grated potatoes, flour, and 1 teaspoon salt, mixing well to create a potato batter.
Take a small handful of the meat mixture and flatten it into a patty about 1.5 inches in diameter. Scoop about 2 tablespoons of the potato batter and use it to encase the meat patty completely, forming a latke with a meat center. Repeat until all the meat and potato mixtures are used up.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the latkes into the skillet, ensuring not to overcrowd the pan.
Fry the latkes for about 4-5 minutes per side, or until golden brown and crispy on the outside and fully cooked through inside.
Transfer the cooked latkes to a plate lined with paper towels to drain any excess oil.
Serve warm with a side of sour cream, applesauce, or a tahini dipping sauce for a Middle Eastern flair.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 16.6 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 3.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1771 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
