December 15, 2014
Not just for Chanukah, these fried potato patties are delicious anytime-watch out waistline!
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- 5-6 medium Yukon Gold potatoes
- 1 large onion
- 1/2 cup all purpose flour
- 3 eggs, lightly beaten
- 1 tablespoon chives, finely chopped
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- Few grinds fresh black pepper
- Canola oil for frying
- Peel potatoes and rinse with cold water.
- Grate onion by hand or with grating disc of food processor. Squeeze out excess liquid and place in a large bowl. Grate potatoes, squeeze out excess liquid. Take two thirds of the grated potatoes and using the steel knife of a food processor pulse two or three times to further chop the potatoes. Add all of the potato to bowl of onion. Add remaining ingredients except for oil and combine thoroughly.
- In a frying pan, heat half an inch of oil on medium high heat. When hot, carefully drop a small scoop of potato mixture (about a large tablespoon full) into the oil and pat down into a patty shape with the back of a spoon. You will know if the oil is hot enough if the potato begins to sizzle and cook right away.
- Working in batches, cook the Latkes 2-3 minutes on each side, turning when one side is lightly browned and crispy. Drain on paper towels. Serve and enjoy!
- Traditional accompaniments are apple sauce and sour cream. They can be made ahead and reheated in the oven at 350 F.
The Garlic Pad http://www.thegarlicpad.com/
Categorized as: Veggie Tagged: brunch, Chanukah, dinner, Fried, hashbrowns, Jewish, Latka, Pancake, potato, potato chive pancake, potato latka, potato latke, potato pancake, The Garlic Pad
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