Latkes
Latkes, a staple at the Hanukkah table, are a timeless favorite that can be savored year-round. In our take on this classic dish, we season the egg, matzo, and shredded potato batter with garlic and black pepper. Fry them until they achieve a perfect crispy texture and serve with sour cream or applesauce for a delicious treat!
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
In a large bowl, combine all ingredients except the oil. Mix well until everything is thoroughly blended.
Pour about 1/2 inch of vegetable oil into a large, deep, heavy skillet and heat it over medium-high heat. Carefully drop the potato mixture into the skillet by 1/4 cupfuls. Fry the latkes for 3 to 4 minutes or until they are golden brown, flipping them once. After turning, gently flatten the latkes slightly with the back of a spoon. Once cooked, remove the latkes from the skillet and drain them on paper towels. Keep them warm while you repeat the process with the remaining potato mixture.
Optionally, garnish the latkes with chopped fresh parsley or chives. Serve them warm with sides of sour cream and applesauce.
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