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Latkes

We couldn’t celebrate Hanukkah without making latkes! I think our technique needs a little tweaking, but these were really good. Our mix was pretty watery, especially because it sat out for a while. Our latkes took too long to cook, possibly because of the water. I didn’t follow Kittencal’s suggestion of soaking overnight, because it didn’t seem necessary. I will continue to look for tips to make flawless latkes.

Kittencal’s Crispy Potato and Green Onion Latkes

Ingredients:

  • 2 lbs red potatoes, peeled
  • 1 large egg, lightly beaten
  • 3 tablespoons flour (or use matzo meal)
  • 2 -4 teaspoons seasoning salt (or to taste, or use white salt to taste)
  • 2 teaspoons black pepper (or to taste)
  • 4 -6 green onions, finely chopped (use as much as you like I use lots!)
  • 3 -4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
  • oil (for frying)

Directions:

  1. Grate the potatoes using a the coarse side if the grater or use a food processor.
  2. Place into a large bowl and cover with cold water.
  3. Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
  4. Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
  5. Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
  6. Heat oil in a heavy skillet over medium heat.
  7. Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
  8. Sprinkle with more salt if desired.
  9. Place only a few pancakes in the pan, careful not to over crowd.
  10. Cook until golden and crisp on both sides adding in more oil if needed).
  11. Repeat with remaining potato mixture.
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