Rockin' Jewish Potato Latkes

Submitted by: Martha Leeson Garcia
Best. Hanukkah. Latkes. EVER! They are super easy to make, and even yummier to eat.

Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: side · potato · jewish ·

Ingredients

These ingredients will serve 4 people. You can double or triple the ingredients if you are making for a larger group

1 bag of Ore-Idea brand frozen hash brown potatoes
1 small white or yellow onion, finely chopped (optional)
3 eggs
2/3 cup flour
1 tsp baking powder (to prevent any discoloration of the potatoes)
Salt & pepper
Garlic powder
Cooking oil

Method

First, take the frozen hash browns out of the freezer and let them defrost about an hour or so.
Pour them into a big bowl and add the eggs, flour, onions (optional), and baking soda. Mix together, then add salt, pepper, and garlic power to taste (I usually give one or two shakes of garlic powder, a 1/2 tsp or so of salt, and 4-5 grind of pepper). This will leave you with, essentially, a thick potatoey paste.

Pour a thin layer of cooking oil into a skillet, and heat it until it's very hot. Take an ice cream scoop and scoop out some of the potato mixture. Put it in the oil, then press it down flat like a pancake with a spatula. You can usually cook up to 3 pancakes at a time, depending on the size of the skillet.

Once the latke is brown and crisp on one side, flip it and cook the other side. When it's done, put it on a plate lined with a few paper towels to soak up the oil. If you want to keep them hot until the entire batch is ready to serve, you can put them in a shallow pan in the over at about 150 to keep them warm. They won't over bake.

You'll probably need to keep adding oil as the latkes will soak up what's in the skillet as you go along. Don't use too much oil, but just enough to cook the latkes thoroughly.

Serve them with either or both sour cream and applesauce, or ketchup if you're a real goy. ;oD

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