It’s hard to resist making, eating and serving your guests the crisp and delicious potato pancakes called “Latkes”. They make a great hors d’oeuvres or side dish and can even be substituted for hash browns along side a weekend morning egg breakfast. try adding a shredded sweet potato for a delectable twist.
cooking with friends kitchen
8 Large Yukon Gold Potatoes, peeled and shredded
2 onions, grated
4 heaping tablespoons all purpose flour
2 eggs, lightly beaten
1 cup Olive oil
Kosher Salt to taste
Using a Cuisinart (or a hand held tool), shred potatoes and onions on a course setting. Drain as much liquid as possible using your hands and paper towels. Place in a bowl with flour and egg. Mix well.
Heat ½ cup olive oil in a 12 inch skillet on medium high heat until bubbling. Work quickly and make a small fist full of the potato mixture with your hand (or tongs) and squeeze out the liquid. Place into the frying pan and flatten slightly. Repeat until you have filled the skillet. Cook until golden (about 3 minutes per side) on both sides and season with kosher salt. Remove and drain on a paper towel lined plate. Repeat the process, replacing and refilling the skillet with oil until all of the mixture is used up. If freezing, follow the freezing steps below:
Important Freezing Tips
1) Drain on paper towel lined plates for 2 minutes.
2) Transfer to a plate or tray that fits into your freezer.
3) Quickly “fresh freeze” the latkes uncovered until they begin to harden (About an hour. or two)
4) Transfer to freezer bags and seal out any excess air.
Reheat in an oven on 400 degrees until crispy. Serve with sour cream and apple sauce.