Made a big batch of 'em for breakfasts throughout the week.
INGREDIENTS:
- Russet potatoes
- Eggs (1 per potato)
- Shallots
- Salt
- Pepper
- Olive oil
- Sour cream
- Chives
STEPS:
- Use a box grater to shred the potatoes
- Put the grated potatoes into a colander, sprinkle the salt over and mix (this will help draw the water out)
- After a few minutes, put the potato shreds into a dishcloth and squeeze as much water out as your finger muscles can muster
- Move the less-moist potato bits into a bowl, add your eggs and chopped shallots. Mix it up
- Into a cast-iron frying pan, put enough oil so that the pancakes will be half submerged
- Turn the stove on to medium heat, wait for the oil to shimmer. If oil begins to smoke reduce heat
- Take some spoonfuls of potato-shallot-egg and form it into a pancake in the pan
- Fry until the bottom is a nice dark gold
- Flip and get the other side dark gold
- Remove from oil, place on paper toil to absorb any excess oil
- Chop up some chives, mix it into some sour cream.
- Top latke with the sour cream
- Optional toppings: Bacon, smoked salmon, idk you decide
- Eat
I hate using machines in the kitchen, unless the task is repetitive and tedious, but I always use them for shredding veg. I’ve shredded a piece of myself into my potato product so many times that I feel I’m an honorary cannibal.
Which is to say, food processors have allowed me to make latkes a much less stressful food.