Hanukkah is far away so let’s do it for Rosh Hashana. Potato Latkes for all my Jewish friends! Also, I cannot insist any stronger that Potato love is real love. 😬 Also, that crunch when you take that first bite. OMG!
To keep it fashionably edible I served it with a side of Horseradish cream cheese.
- 1 pound potatoes
- 1/2 cup finely chopped onion
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 to 3/4 cup olive oil
- Accompaniments: Cream cheese with horseradish and chopped chives
- Peel and grate potatoes, transferring to a bowl of cold water as grated. Soak potatoes 1 to 2 minutes and then drain well in a colander. Please do not cut your hand like I do 99% of the time while trying to combine grating and Instagram :p
- Spread grated potatoes and onion on a kitchen towel and roll up. Twist towel tightly drain out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
- Heat 1/4 cup oil in a non-stick frying pan over medium heat until it is hot but not smoking. Working in batches of 4 or 6 latkes, depending on your frying pan size and spoon 2 tablespoons potato mixture per latke into the pan, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn and repeat. (you might be tempted to eat the first batch all by yourself, but don’t. Others need to eat too)
- Transfer to paper towels to drain and season with salt and pepper. Keep latkes warm in a shallow baking pan in the oven or just eat them ASAP (like that is so hard!)
- Oh, also do not forget the horseradish cream cheese. We keep it fancy. Always!