Serve these crisp and delicious Potato Latkes as an appetizer or side dish for your Hanukkah gatherings or any time.
- 3 pounds russet (Idaho) potatoes (4 large)
- 2 tablespoons olive oil
- 1 large white onion, peeled and chopped
- 2 large eggs, lightly beaten
- 2 teaspoons kosher salt
- ¼ teaspoon white or black pepper
- 4 tablespoons all-purpose flour
- 2 Tablespoons fresh cut Soli Organic Chives chopped
- Canola or grape seed oil for frying
- Boil the Potatoes. Bring a large pot, halfway filled with water, to a boil. Add the potatoes. When the water returns to a boil, set the time to 30 minutes. Remove potatoes from the pot. Let them cool for 15 minutes, then put them in the fridge - covered with foil - for at least 2 hours or overnight.
- Line a baking tray with two layers of paper towels and set aside. Heat 2 tablespoons olive oil in a large, heavy (preferably cast iron) skillet over medium heat. Sauté the onion for about 7 minutes, stirring occasionally, until softened and just starting to brown. Transfer onions to a clean plate and leave them to cool. Don't wash the onion pan - you'll use it to fry the latkes.
- While the onions are cooling, peel the potatoes. You can peel them by hand, with a vegetable peeler, or with a knife. The skin will come off easily. Grate the potatoes into a large bowl, using the large holes in a hand or box grater. They're extremely easy to grate. (Or you can shred them in the food processor using the shredding attachment) Add the beaten eggs, salt, pepper, flour, and cooked onions. Toss gently to combine everything.
- Pour enough oil into the skillet to come up to about ⅛ an inch. Heat the pan over medium-high heat until the oil wrinkles - hot but not smoking. Form the latkes into any size you like by scooping with a tablespoon and using your hands to gently pat them into the desired shape. Lay each latke carefully into the hot oil after you form it, working in batches, so you don't crowd the pan. Cook for about 2 minutes per side or until they are golden brown. Adjust the heat so they don't burn, and add more oil as needed. Transfer cooked latkes to a paper towel-lined tray. You can keep them warm in a 225ºF oven until ready to serve.
- Serve latkes alone or with apple sauce, sour cream, or ketchup. This recipe makes about 30 2 ½-inch latkes.
Soli Organic Italian Parsley
Recipe adapted from: https://www.panningtheglobe.com/easy-potato-latkes