Potato Latkes

Potato Latkes!I was looking for some Jewish holiday tradition to incorporate into my cooking show and found these. I snagged this recipe from epicusious.com. It’s simple and awesome, so it belongs here too.

You’ll need:

-1 lb potatoes

-1/2 c. finely chopped onion (I suggest white for this recipe, but you can pick your favorite if you want)

-1 large egg, lighetly beaten

-1/2 tsp. salt

-1/2 to 3/4 c. olive oil

This recipe has some stuff in the beginning that I ummm…skipped. If you want to check out the full version please check the site , but the way I made them works fine and is less mess, I promise. 

First, peel your potatoes (depending on how big they are you will probably need 2-3 for a pound) and grate them with a cheese grater. If you want to leave the skins on you can, I’ve done the recipe that way too and they are good. Put the grated potato into a large bowl and mix in the salt and egg (make sure you beat the egg in a smaller bowl first…just stir it up real quick).  At this point you should pour the olive oil into a large skillet and heat up on medium to high heat. Make sure you don’t leave it heating up too long, as it will start to smoke and stink up your kitchen. Now, dice up the onion, you’ll probably use half of it or more, and toss into the bowl.  Mix everything up and then begin to make little latke balls with about 2 tablespoons of your mixture. The best way to do this is to roll them up with your hands, then flatten them out into mini pancake looking things. This is messy, so have a towel near by. Place the latkes into the skillet and let them brown on each side, about 5 to 7 minutes. Transfer these to paper towels after they are cooked to help soak up some grease, then serve!

If you need to keep your latkes warm you can put them in a shallow baking pan in a 250 degree oven.

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